Reviewed: Mar. 18, 2013

These are definitely not for the cakey-muffin lovers - but they're delicious! I added some ground flax and a little bit of agave for some extra sweetness.

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Reviewer:

AmyJoLo

Cooking Level: Expert

Home Town: Lake Zurich, Illinois, USA

Reviewed: Feb. 10, 2013

at 20minute in a dark nonstick pan (425 degrees) these were VERY brown on the top and not done in the middle. Don't think it's my oven because I don't have issues with other recipes. Next time I'll bake at 375.

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Reviewer:

staceyfe

Reviewed: Jan. 28, 2013

Really good blueberry muffin. The only changes I made were adding 2T extra flour because I live near Denver, CO and the elevation is 6500 feet. I used Splenda instead of sugar (equal amounts). Because, again, of the high elevation, I changed the temp to 400 degrees and baked them for 17 minutes.

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Reviewer:

juli

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 14, 2013

They were moist, but lacking in flavor and sweetness. The search continues...

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

Very delicious! I only made 3 adjustments to the recipe: 1/2 cup whole wheat flour (1/2 cup reg flour), 1/4 cup brown sugar (1/4 cup white sugar), 1 tsp of vanilla :-) yummy!

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Reviewer:

JMK1801

Reviewed: Oct. 22, 2012

I followed the recipe exactly, doubled it because i have teenage boys in the house, with the exception of adding a frozen mixed berry combination instead of just blueberries and they turned out FABULOUS... Within a half hour of coming out of the oven they were half gone!!!! Definitely a keeper , gonna try a peach version tomorrow!!! Will keep you in the loop lol

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Reviewer:

CrazyCatLady

Reviewed: Jul. 6, 2012

This is a very good base recipe, I was looking for something to use in order to substitute with what I had on hand. I used 1 cup oats and 1/2 cup bran, whole wheat flour, I didn't have enough milk or any oil, so I used 3/4 cup almond milk, 1/2 cup applesauce, and about 4oz of yogurt. I added cinnamon & pumpkin spice. I also had some blueberry/marmalade compote leftover so I used that along with some frozen blueberries. I basically ended up with a new recipe, but will definitely make again. Because of all the changes, my muffins were not "light + fluffy" more hearty.

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Reviewer:

Sally

Reviewed: Jul. 1, 2012

Easy recipe to follow and I like the small amt of sugar and extra nutritional value from the oatmeal. I added a tblsp of lemon juice to the milk and the zest of a whole lemon. Lemon/blueberry such a great combination. Also I let the batter sit for 8 minutes to get the baking powder working. I like a raised muffin and this usually does the trick.

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