The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 30, 2009
I MAID THESE LAST NIGHT AND THEY ARE GREAT, I DON'T USUALLY EAT SWEETS BUT THESE HAVE JUST THE RIGHT AMOUNT OF SWEETNESS. I DIDN'T HAVE BUTTERMILK SO I MIXED SKIM MILK WITH 2 TABLESPOONS OF VINIGAR. I DOUBLED THE RECIPE AND MADE LARGER MUFFINS AND BAKED FOR 50 MIN. WILL MAKE AGAIN!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 29, 2009
Excellent! Moist, just the right sweetness. My 10 month old devoured it! Used milk/vinegar substitution for buttermilk.
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Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA
Living In: Palatine, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 15, 2009
I thought these were good, but next time I will stick to the recipe as is without tweaking as others have suggested. This time around I used 1/2 white and 1/2 wheat flour and the wheat taste was just too overpowering. They tasted "healthy." The muffins were VERY moist and fluffy, so next time I will just stick to the original recipe. Thanks swizzlesticks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: May 13, 2009
Just not very impressed with the taste of these.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: May 13, 2009
The first time I tried this recipe, I followed it almost exactly, with the exception of using 1/2 white and 1/2 wheat flour, and frozen strawberries. The batter was very soupy, and the muffins were caved in at the top, and very moist. I would probably have abandoned it had it not tasted so good -- I really wanted to make it work, because the strawberry/oat/brown sugar combination is great. to the recipe as shown, I *added* the following: 1c wheat flour, 1/4t baking powder, 1 egg, 1/4c brown sugar, and 1/2t vanilla. I set my oven to 350F and let the oats soak for 10 min. This time, the muffins are muffin-shaped and still have that great texture with plenty of moisture. Batter was also easier to work with. I tried it with blackberries this time around, but I wouldn't recommend it; definitely going back to strawberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 1, 2009
These were pretty good. I just love the strawberry/buttermilk combo. A little oily, could maybe cut down on that a bit.
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Cooking Level: Intermediate

Home Town: Blue Earth, Minnesota, USA
Living In: Mankato, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 6, 2009
These were OK, i used half wheat flour, they don't rise much, and mine too were mushy in the middle. Kids didn't mind though.
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Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 31, 2009
they came out gooey and I followed the recipe exactly.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
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Reviewed: Mar. 27, 2009
My 8 yr. old really liked these muffins. But for me they were not sweet enough. They didn't rise and give a nice high dome top that I like in muffins either. It didn't get mushy from the berries, just moist. Thx for the recipe.
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Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 24, 2009
These are the best muffins I have ever made. I didn't have fresh strawberries, so I used a half-cup of frozen berries (all I had left in the freezer), plus a half cup of frozen cranberries, and added 1 tbsp. of flour. Also topped them with a streusel mixture of equal parts of flour, butter, and oatmeal plus 1 tbsp. sugar, blended in my food processor. Then baked them in a jumbo muffin pan; I have six of the biggest and most beautiful muffins, so tender and delicious, that I have ever made.
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Cooking Level: Expert

Living In: Bismarck, North Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 2, 2009
Good! Next time I will use fresh strawberries instead of frozen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Nov. 10, 2008
These are really good. The only change I made to the recipe was to add an extra 1/2 cup of strawberries. They baked perfectly in my oven at 19 minutes, and turned out moist and wonderful. They browned beautifully, and came out of the pan quite well - I let them sit for five minutes after baking. They have a wonderful strawberry oatmeal flavor and I will definitely be keeping this recipe around to use again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
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Reviewed: Nov. 6, 2008
These were okay but they just didn't turn out how I had expected. They were very moist, almost too moist and very tender too. The word mushy comes to mind with the texture but I think that's the oatmeal in it. (Or maybe just my aversion to oatmeal) My teen ate several of these and only asked what was in them as the buttermilk gives them an odd flavor. At least we didn't care for it. I had fun trying out a new recipe nad eating a new food. These will make a nice quick grab and go breakfast for our son on his way to school.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Oct. 6, 2008
I made these last week-end and they turned out quite well, I did make a substitution using splenda instead of the regular sugar. Since I made a larger batch (had more strawberries that needed to be used up) I didn't have enough muffin tins for all so made 12 muffins and 2 loafs I liked the muffins better than the bread, the bread did not slice well and was to moist in the middle, still yummy tho!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Aug. 19, 2008
Amazing muffins....I made one batch following the recipe exactly (which I never do) and they were amazing. I also made a batch substituting 2/3 cup mushed very ripe bananas for the strawberries and added 1 teaspoon cinnamon and 1/2 teaspoon nutmeg...they were the best. I loved the flavor.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: Mannford, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 29, 2008
These muffins are fabulous! I used frozen strawberries and added 1/4 teaspoon cinnamon to the flour mixture (thanks naples34102). The recipe as is yields 6 jumbo size muffins baked for 28 mins. ****************Remember if you don't have buttermilk you can use 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup.****************
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 17, 2008
My husband and I really liked this recipe. I made it exactly as stated, and it came out fine. Next time I will probably try substituting 1/2 whole wheat flour and using some sugar substitute. I think some cinnamon would be a good addition as well. The recipe made 30 mini muffins, which I baked for about 13 minutes. You could use this recipe with pretty much whatever fruit or nuts you have on hand or prefer, and it will come out great!
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Cooking Level: Expert

Living In: Eau Claire, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
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Reviewed: Jul. 12, 2008
Delicious! I loved the texture of the oats and the flavor of the strawberries. A keeper!
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 6, 2008
I made these muffins this morning and they turned out moist. I was a little afraid because I don't usually like strawberries baked in things because of their tendency to get mushy. I chopped the strawberries small to avoid big, mushy pieces. The muffins had a good flavor, kind of like strawberry jam baked into the muffin. I have had better muffins (ones with more butter/sour cream) but these are very good considering they are a little lower in fat. Because they were so moist, I might try reducing the oil a little next time. I doubt I would miss it. I also made it all in one bowl. I started with the oatmeal/buttermilk, let it sit a few minutes, added the wet ingredients on top, blended well, and then added the dry ingredients on top of that. I stirred just until moist and then folded in the strawberries. They were fine!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 3, 2008
I'm going to say i was disappointed. Strawberry muffins just never turn out good! the muffins became too moist and mushy by the end of the day. Mine also turned out gummy like some reviewers said.. but i dont think that is the fault of the recipe. i wanted to be healthier so i substituted yogurt for the oil. the yogurt is what makes for a gummy treat. If there is such a thing as strawberry extract i would use them in these because it lacks the flavor or fresh strawberries. sorry but this was no good!
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Cooking Level: Intermediate

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