Reviewed: Nov. 19, 2009

I used blackberries instead of raspberries and they turned out great!

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Reviewed: Oct. 28, 2009

very tasty, and was a great way to get rid of fresh raspberries on the verge of turning. My only issue i had was I should have mashed the fresh raspberries, rather than fold them, since when cooked, they collapsed, and caused lots of air bubbles in the muffins, and the tops to collapse. but they still tasted great! This was my own fault, not the recipe's. I took the advice of others and added a bit more sugar to the raspberries and about 1/4th cup more milk to the batter.

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LINDZE

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Reviewed: Oct. 19, 2009

This recipe was amazing. I didn't have any oats for the streusel, so I just substituted 1/4 cup finely chopped walnuts and they worked perfectly. I also added about 1/2 cup more milk to thin out the batter a little. I'll definitely make this again!

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TipsyMongoose

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Reviewed: Oct. 13, 2009

Very, very good! I used sucanat for a sugar sub. I also aded 1/4c more milk and another 1/2c of raspberries. I'm sure there are tons of variations to be made :)

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shellsnell

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 24, 2009

These Muffins were AMAZING! Moist, but with that lovely crunch on the top! My only "complaint" is that they were gone right away! Hehe, absolutely delicious, will make again!

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jess

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

These were great. I followed the advice of most of the reviewers and added about 1/4 cup more milk. I also double the berries to a full two cups. I like my muffins to be big chunks of fruit barely held together by a little muffin. That's how these turned out. Perfect.

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BKP2

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Reviewed: Aug. 10, 2009

Wonderfully moist and fluffy!! I used all whole-wheat flour and fresh berries. Also added a bit more (about 1/4 c) liquid, as suggested. A keeper!

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CHOIRBARBIE

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Reviewed: Aug. 7, 2009

Not very good

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tashjean

Home Town: Payson, Arizona, USA

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Reviewed: Aug. 7, 2009

i didnt have enough raspberries so i cut up some strawberries and every one at my house loved them. i also didnt put the streusel on top. THE BEST MUFFINS I HAVE EVER HAD!

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angela

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Reviewed: Aug. 3, 2009

I made these with fresh raspberries from my garden. They are moist and no changes were needed, however if you don't like working with thick batter you could add a 1/4 cup more milk and it would be easier to fold in the raspberries. Great recipe!

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 9, 2009

I took these muffins to a work meeting and recieved rave reviews! I substituted strawberries instead of raspberries and they were quite delicious. My husband has already requested I make them again.

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Jenny

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Reviewed: Jul. 8, 2009

These were very very good. I was out of raspberries so I used blackberries instead. They were perfect for breakfast or for a quick snack. My husband and son both do not care for berries gobbled these right up! I'll make these again and again.

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LuvtooBake

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Reviewed: Jun. 29, 2009

These are amazing! We substituted the raspberries for blueberries and they turned out better than any store-bought muffin out there. They're very moist and crispy on the top and taste much better fresh out of the oven!

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Stevie Bowden

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Reviewed: Jun. 16, 2009

Absolutely delish! Followed the recipe as stated. They turned out great! I will make these again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 21, 2009

This is my favorite muffin recipe. I use half of the vanilla extract and add 1/2 tsp lemon extract. I use plain yogurt instead of sour cream. I like the muffins without the streusel topping. Try and ice cream scoop for the thick batter.

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BeccaHelms

Cooking Level: Expert

Home Town: Cathlamet, Washington, USA

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Reviewed: May 19, 2009

The 'batter' was more like bread dough than muffin batter. I added additional milk and sour cream in order to fold the raspberries in. I also added extra sugar because the batter was bitter to the taste. Didn't care for the floury, oatmeal topping either.End result was this was just not a good recipe as written.

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RAISIN1

Cooking Level: Expert

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Reviewed: May 9, 2009

Wow-I did put a teaspoon of sugar on the berries used a bit more fruit. I used a packet of brown sugar instant oatmeal with 2T of sugar and the butter and flour for the topping. Worked out great!

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CELIA

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Reviewed: Apr. 27, 2009

Very good. My family loved them!!

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cheftini

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

They were okay, but I like a sweeter muffin so if I were to make again I would definately up the sugar and also coat the berries with sugar before mixing in. I found them a little blah, but I still ate them all hahaha!

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