Reviewed: May 13, 2012

This is a great recipe. I did at a bit more sugar and another cup of blueberries. Bad thing is I could eat all of the muffins at one sitting. Lol

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Spd123

Reviewed: Apr. 13, 2012

I am always grateful for the reviews and the helpful insight/hints. I loved these with quite a few changes - although I don't think they're critical and there are probably lots of other possibilities. I used 1/2 whole wheat and 1/2 regular flour; Vanilla-flavored almond milk which I think did wonders for the fat content and the FLAVOR; increased the berries to about 2 c and used a combination of blackberries, blueberries and strawberries which was tasty and BEAUTIFUL; and based on another review - I added 1/2 t of nutmeg and about 3/4 t of cinnamon. I will definitely make these (or another variation of these!) again. My husband loved them.

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Bobette

Reviewed: Apr. 2, 2012

love these muffins.. everything except the amount of baking powder. I found that the taste was overpowering so I reduced it to about 2 tspns..perfect.

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nmertens

Reviewed: Mar. 4, 2012

The amount of sugar is perfect and I love the fact that it calls for oatmeal. I do agree that the receipe is pretty bland. I've made these twice and the second time I added a tablespoon of cinnamon (this may be too much for some but I love cinnamon!), half teaspoon of nutmeg and a teaspoon of vanilla. MUCH better! No problem with texture or dryness. Both times they came out moist and fluffy. Will be making these again.

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Gingerlatte

Reviewed: Mar. 3, 2012

I added a banana and had my oven at 400

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Barbara K

Reviewed: Feb. 23, 2012

Good! I made mini-muffins instead of regular sized muffins, and I baked them following the directions. I didn't have any extras to take home.

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ShannonO

Reviewed: Feb. 22, 2012

I made these this morning, and did substitute apple sauce for the oil, as some other users had done. I was very disappointed with the way these came out, almost burnt! I only had them in the oven for 10 minutes, and they were almost burnt by then. The recipe calls for 20-25 minutes. I don't ever have issues like this in recipes, so not sure what happened, but they came out quite dark and the taste isn't all that great either. Disappointed. Was looking forward to some great tasting muffins!

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traceyaf71

Reviewed: Feb. 20, 2012

I made these for my 15 month old and he loves them there so simple to make I even made a few changes I used strawberries and blueberries i put cinnamon on top before baking and also used apple sauce instead of oil

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Reviewer:

Nicole

Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

I absolutely love these muffins! I tried them with raspberries the second time I made them and also substituted apple sauce for the oil and egg substitute to make them very low fat. They are yummy either way! I'm guessing you could use pretty much any berry!

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SherBear

Reviewed: Feb. 16, 2012

I added an extra 1/2 cup of blueberries. Everyone adored them! If you have the over-sized muffin pans, add an extra cup of blueberries and bake them in those pans. It's the best breakfast on the go.

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