Reviewed: Aug. 5, 2009

I have been looking for a whole wheat blueberry muffin with oatmeal. The oatmeal adds a whole new dimension to the healthfulness of this recipe. Like many others here, I would add cinnamon, too. Thanks!

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Reviewer:

LPogue

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Reviewed: Apr. 23, 2009

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar (white or light brown), 1/4 to 1/3 c. of chopped walnuts, and sprinkle the tops with turbinado (raw) sugar instead of using the recipe as stated. Sometimes, if I have maybe a tablespoon or so of leftover sour cream, I will fold that in last. The sour cream makes the muffins really light yet tender. The overall result? Yummy muffins! However, because I had to heavily modify to recipe to make the the muffins tasty, I'm sorry to say that I could only give it three stars.

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Feb. 1, 2009

Substituted whole wheat flour for white, 3 T applesauce for oil, 1/4 c. raw sugar for brown sugar. I used 1 cup frozen wild blueberries. I prefer them less sweet and think this is a very good recipe.

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Jeannie

Cooking Level: Intermediate

Home Town: Greenback, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 25, 2009

Overall, recipe is okay. I made some adjustments. Increased the flour by 1/3 cup, added 1/2 tsp of salt, replaced the oil with 1/2 cup of melted butter, reduced the milk to 1/2 cup, left the brown sugar amount the same, but added 1/2 cup of white sugar. Decreased the baking temp to 375, increased the time to 40-45 minutes, reduced the baking powder to 1 1/2 tsp, and added 1/2 tsp baking soda, added 1 tsp of vanilla, and used fresh blackberries and strawberries, and added an additional egg. They came out perfect.

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baker271974

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Reviewed: Sep. 27, 2008

I went ahead and added 1/2 cup sugar like others had said, and used fresh raspberries...These are AWESOME! I am eating them as we speak. My husband is going to love them. I will be making them again. Also, I didn't have oats, so I upped the flour by a cup to compensate. Used whole wheat flour, too.

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SILVERMOONEMPRESS

Cooking Level: Beginning

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Reviewed: Aug. 4, 2008

These were really good. I doubled the sugar and used ww flour instead of white. My kid's love them. Yummy, healthy muffins.

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RochelleJanine

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

It's a keeper! Not only quick and easy, but healthy and delicious. It made exactly 1 dozen muffins for me. I didn't have any eggs and didn't realize it till I was already making it, so I used 1/4 cup nonfat plain yogurt instead and whadya know, it turned out so well! I also used 1 1/2 cups of mixed berry frozen fruit(thawed and pressed gently between paper towels to get excess water out) and 1/2 cup of fresh cut up strawberries. Just as others suggest, double the sugar, trust me- it won't be too sweet. It will be perfect! Thanks for an awesome last-minute recipe!

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iashton

Cooking Level: Expert

Living In: Wapakoneta, Ohio, USA

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Reviewed: Feb. 28, 2008

This were really good and I took some to work and they told me they were the best berry muffins they have ever had. I used blackberry.

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Lori

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Reviewed: Jul. 1, 2007

These muffins were okay. I added 1/4 cup of sugar and 2 tablespoons of butter. After my modifications, these muffins turned out GREAT!! They were much more moist and tasty! I also recommend adding almonds.

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CrazyBaker8

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Reviewed: Jun. 15, 2007

My kids and I think these are yummy! (Hubby took first bite and said, "These taste healthy".) I used all whole wheat flour and increased the sugar to 1/2 cup. I also used frozen blueberries. I only baked them 18 minutes and they were slightly dry, so next time I'll decrease the oven temp. Delicious and nutritious! They also freeze well.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 26, 2005

Very hardy muffin with a wonderful fresh-fruit zing! Not overly sweet, either, which is fine by us. I selected this recipe specifically for the oatmeal (filling, good fiber) and made them with raspberries instead of blueberries. The muffins vanished in two days, a sure sign this recipe is a keeper!

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AuntieJ

Cooking Level: Expert

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Reviewed: Aug. 6, 2005

I loved these! I used whole wheat flour to make them even healthier. I did double the amount of sugar from 1/4C to 1/2C, as some other reviewers suggested, and added a tsp. of vanilla, but I'd say they're really yummy!

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AMANZO

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Reviewed: Jul. 12, 2004

I prefer a sweeter muffin. I did not care for these.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Aug. 28, 2001

These muffins were very bland. I sprinkled cinnimon and sugar about 10 minutes before I took them out of the oven. My husband liked them with the topping. Not sure I would make again..

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