Reviewed: Oct. 29, 2009

I had a big bag of Costco Mixed Berries that I wanted to use up so I found this recipe. I usually use whole wheat flour and apple sauce in all my bread/muffin recipes but I gave these a whirl. They were very good and the whole family liked them. I added a little turbinado sugar to the top before I baked them because I was worried they would be too tart. I didn't have a problem with a grey muffin since my berries came straight from the freezer and I didn't over mix them.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 4, 2009

I used the modification a couple of other users suggested of substituting the water for buttermilk. The muffins were really moist and had no "greyish tint". Another user recommended adding some cinnamon and vanilla extracts which I didn't do, but my try next time. The muffins were really good, but the extra flavor would make them even better!

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wyogyrl

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

Very simple, tasty muffin recipe. I happened to have buttermilk on hand, so I did as one poster suggested and substituted it for the water. The muffins turned out great--not gray!

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lil_bugaboo

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Reviewed: Jul. 30, 2008

This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!!

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GoodnightOpossum

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Reviewed: Jul. 11, 2008

These are very good breakfast muffins. After reading the other reviews I added a few spoonfuls of sugar to the fresh berries before I folded them in. They are not super sweet, but my whole family liked them this way. I doubled the recipe because I had raspberries I needed to use up. I substituted vanilla extract for the almond extract and omitted the almonds only because I didn't have either and I wanted the muffins NOW! I used 24 regular size muffin tins sprayed, and still had enough batter left over (after filling the tins 3/4 full)to make a tin of 12 mini muffins to which I added chocolate chips for my youngest. This, of course, was yummy too! I will definitely make this again after I buy almonds and extract!

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leeshoff

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Yummy! My frozen raspberries were quite tart so I upped the sugar to one cup. I also omitted the almonds to accommodate my elderly m-i-l who can't eat nuts. Be sure to FOLD the FROZEN berries in so the muffins will be a lovely lemon color.

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Jennora

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Reviewed: Aug. 24, 2007

They came out blue!! I won't make these again. They came out good enough to eat, but something about the raspberries turning blue, just turned me off.

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Ang'snewkitchn

Cooking Level: Intermediate

Home Town: Roslyn, New York, USA

Living In: Bay Shore, New York, USA

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Reviewed: Aug. 24, 2007

I tried the recipe as is and it was excellent. I did not think that they were to buttery as others suggested. They were not sweet at all. I think that the sugar was just right. Although if you do like a sweet muffin, add another 1/4 cup of sugar or more berries. They did not last 5 mins out of the oven. This batch made 12 small cupcakes so I would recommend doubling and freezing any leftovers. They will warm up just fine in the microwave or toaster oven.

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joyce

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Reviewed: May 7, 2007

These muffins are very good. I did not find them too buttery like some said. Yes, they were a little tart, but personally I liked that. I loved the almonds in them - what a perfect combination! I also liked that they were very quick and easy to make. I'll definitely make them again!

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Mar. 9, 2007

we LOVED these muffins. I used less almonds, and shortening in place of the butter....just like from a bakery/coffee shop. (I also had to bake them slightly longer, so just test them before you take them out!) Thanks!

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Mar. 4, 2007

This muffin recipe is VERY buttery, and because it has a low amount of sugar, it's almost like eating a shortbread muffin. I only used 1 tsp almond extract and added 1 tsp vanilla. I enjoyed these muffins, and I had to cook them a little longer to make sure they held their shape when they came out of the muffin tin. Even still, these muffins are very soft and delicious!

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 14, 2006

I thought these were pretty good. They were awfully tart though. I might try them again with half blueberries, half raspberries to offset the tartness. Thanks for the recipe!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: May 16, 2006

These muffins are great! I used only 1tsp almond extract and be sure the raspberries are still frozen when you put them in the mix. This will avoid the "gray" color. Also just lightly fold the berries in.

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Karen

Cooking Level: Expert

Home Town: Spring Green, Wisconsin, USA

Living In: Dayton, Tennessee, USA

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Reviewed: Apr. 19, 2006

Really enjoyed these and they were quick to make.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Sep. 8, 2005

This recipe is great. These muffins are very easy to make and are very flavourful. I used ground almonds rather than slices which worked very well. In addition, I mixed fresh raspberries with fresh blueberries which tasted great! I think any fruit/berries would do well in a pinch.

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M.A.G.

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Reviewed: Nov. 8, 2004

Easy & excellent. I made 12 muffins in a regular sprayed tin and baked at 375. They disappeared within hours after baking. My friend used a combination of raspberries and blueberries, with the same yummy results. The inside color is a little grey, but it does not detract from the taste. I am being prodded to make them again.

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CUDDLEBUN

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Reviewed: Oct. 10, 2004

I was very excited to make these muffins and am sorry to say that I had to dump them. The flavors did not mesh well and it was just awful. Dry, without flavor and a horrible gray color.

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cindy g.

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Reviewed: Sep. 28, 2003

I loved this recipie. Almonds are my favorite nut, and Raspberries are my favorite berry, so this is the perfect combination for me. Toasting the almonds really brought out the flavor. I added a bit more almond extract then called for, and they turned ot great. Thank you for sharing this recipie with us! I'll deffinetly be making it again and again. :)

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