Reviewed: Jul. 5, 2009

I heeded other posted reviews and used 1/3c brown sugar (1/2c would have been too much, giving you cupcakes instead of muffins!), and added a bit of nutmeg. I also used butter and a little coconut oil instead of the vegetable oil, which is VERY unhealthy. A mix of frozen blueberries and raspberries worked well for us. Nice and fruity goodness with butter! I don't know why anyone found these dry--mine turned out quite moist! They didn't stick any more than any other muffin does. For muffins, do NOT use cupcake liners or they definitely will stick to the paper. Simply butter the bottom ONLY of the muffin cups, then when they come out of the oven, run a butterknife around the edge and pop the muffin out.

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Apr. 6, 2009

I loved this recipe. It's the perfect muffin. A muffin isn't supposed to be as sweet as a cake. It's supposed to be more breadlike. That's why it's called a muffin. If you add more sugar to it, congratulations, you've just changed it into a cupcake.

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kittycondo

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 2, 2009

found the muffins to be very tart, almost sour, did not enjoy them. may alter based on time of year for the fruit, but wouldn't try it again.

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aleatha

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 18, 2009

I did not change the recipe because I didn't want a sweet muffin for heath reasons, however I don't believe that this recipe was ever tested because these were more tasteless than a diet bran muffin, sorry! just had to say it . I doubled the recipe to freeze some for later used fresh berries- took one bite and tossed them in the can. My advice would be find another recipe. Too many changes would have to be made here.

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vikki715

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Jan. 17, 2009

loved these. nice and healthy. will def make this again. brought them to work and people liked them.

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Mel

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Reviewed: Dec. 10, 2008

This recipe was ok, it was a little blane. I put blueberries instead of raspberries. I addes a bit more sugar and nutmeg. If I made them again I would add a little vanilla and more cinnimon.

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Candice

Cooking Level: Beginning

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Reviewed: Sep. 14, 2008

These were good but not my fav. I used a mix of raspberries and blueberries. Made all the usual subs (applesauce,some wholewheat flour). I'd rather use the "Berry Oatmeal Muffins" recipe on this site.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

I wasn't very fond of these as they were very dry. Other people claimed to like them, but I would make sure to add more moisture next time.

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av8orgrl

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Sep. 13, 2008

Very flavorful! I used 1/2 brown sugar, frozen berries, and all whole wheat flour. I added 1 tsp vanilla and used 3 tablespoons flax seed instead of the oil! I'll make these hearty muffins again!

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THISISDI

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Reviewed: Aug. 21, 2008

Loved the muffins.I don't like sweets that much so just right with 1/3 cup sugar. Also used low fat buttermilk instead of regular milk. Used blueberries instead of raspberries. Found them just sweet enough and very moist. perfect for breafast or mid day snack.

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LEFTREBECCA

Home Town: Bemidji, Minnesota, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 7, 2008

These smelled delicious while they were cooking!! Could hardly wait to let them cool to try them. Very good-but I followed the advice of others and I doubled the sugar (they are still not overly sweet), added 1/4 t of nutmeg, 1 t vanilla and then I topped them with sugar and cinnamon mixture before they went in the oven. TASTY!

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REBEKAHC84

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Reviewed: Jul. 4, 2008

Very good. I used fresh raspberries that me and my mom picked from a friend's local farm. Also added a bit more sugar and used 4 tablespoons of applesauce in place of the egg and oil. Family loved them...very good breakfast muffin. Thanks Min!

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400luv

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2008

I read all the reviews and added the extra sugar and spices, but felt the muffins were still dry and not very flavorful.

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Sheila

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Reviewed: May 13, 2008

They were good. I added mixed fresh berries. I did find them a little dry. I think next time I'm alson gonna add a bananna. I think that will help make them a little less dry and give them some more flavour.

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CALIPITTERS

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Reviewed: Apr. 2, 2008

I thought these were delicious! I upped the brown sugar to 1/3 cup which was fine because I like to taste the berries more than the sugar. I also used the frozen berry mix from Costco (blueberries, raspberries, marion berries). I also did not mind that is was just oozing with berries - Yum! Thanks for this recipe!

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CHERYL UTLEY

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 22, 2008

adding a bit of brown sugar really helps this recipe. It's a favorite of all of my friends and now I can't have a brunch with out it :)

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Brit A.

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 15, 2007

Loved this, so simple and very tasty. Loved that they weren't very sugary and a very healthy snack

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ruthebabes

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Reviewed: Sep. 6, 2007

This is a really good muffin! I added around 2 1/2 cups of fresh raspberries, but otherwise followed the recipe as written. They were so good that every time I went to eat one I had to go back for a second! I found that they don't freeze very well though, and are best if eaten in the first couple days (which shouldn't be a problem!)

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Samantha

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Reviewed: Sep. 6, 2007

Pretty good. I upped the brown sugar to 1/3 and used frozen raspberries. You definitely need to use non-stick spray in the pan or muffin cups. I didn't have any and just used a little oil rubbed into the tins and it stuck like crazy. But they were pretty good.

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ilovetocookyummyfood

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Reviewed: Jul. 15, 2007

I was unsure about the sugar because I really didn't want sweet cupcake-like muffins, but at the same time, raspberries are fairly tart so I didn't want muffins that were inedible. In the end I decided to double the sugar and I'm glad I did. The resulting muffins were mildly sweet with excellent tart raspberry flavor. I also added 1/4 t nutmeg and 1/2 t salt to bring out the other flavors, and I used two pints of raspberries -- probably more like 1 1/2 cups. If you want raspberries in every bite, I recommend that amount (or maybe even more!). Overall a nice dense, chewy muffin that allows the raspberry flavor to shine through.

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Mamazon

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Very Berry Muffins

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