Reviewed: Jan. 21, 2012

This recipe is good in theory, but I found it needed some help. I do not think that 1/4c. sugar is enough. I will double that it my next attempt. I did use a sugar substitute, but it was equal measure. I also increased the cinnamon, added 1/2 tsp. of salt and 1 tsp. vanilla. It was still slightly bland. I may try adding lemon juice and zest, too.

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Reviewer:

metread

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Cooking Level: Intermediate

Living In: Pineville, Louisiana, USA

Reviewed: Aug. 16, 2011

Followed revision as suggested by Jennifer, but increased sour cream to two tablespoons. Simpy delicious!

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Reviewer:

Blumtnclmbr

Reviewed: Jul. 7, 2011

Not my fave. I think I will try applesauce instead of oil next time...and sugar on top.

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Reviewer:

Amy H.

Cooking Level: Beginning

Reviewed: Mar. 29, 2011

with changes: 1/2 c packed brown sugar, 1 t each baking soda and powder, 3 T butter not oil. Made them again with oil, 1/2 c sour cream and 1/2 milk. Just not great muffins.

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Reviewer:

Kristens

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking powder and baking soda (that's always worked for me, so I do that with almost every muffin recipe), lowfat buttermilk instead of plain milk (as that was what I had on hand--I used milk, just a different kind of milk), and two cups organic triple-berry mix that was in my deep freeze. These came together quickly and used on hand ingredients which meant it fit really well into my tight budget. Next time I make these, I might add a teaspoon of vanilla. I think that was what was missing out of this recipe. I got twelve biggish muffins out of this recipe and 350* for 20 minutes was just right. My youngest son ate three in ten minutes at lunch. I would say that he really liked these. NOTE: For novice bakers, I find that a full tablespoon of baking powder that I tried in a previous recipe was too much and the taste of baking powder way overpowered the rest of the recipe. Just wanted to save some of you the trouble if you try this out for yourself.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 10, 2011

Not good. I followed the recipe, using a combination of blueberries and a few blackberries. These were dense, not sweet, with almost a bitter aftertaste to them. They did not rise at all despite the huge amount of baking powder, which may have caused the after taste. Won't try again.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 8, 2010

made a few modifications. I used half whole wheat flour (just estimated the 1/3 cup) did 1/2 cup of brown sugar instead of 1/4. used a scarce tablespoon for baking powder (don't like the taste that much) increased cinnamon to about 1 tsp. added a splash of vanilla. and substituted 2 tbs of butter for oil. also i used 1 1/4 cup of raspberries and 3/4 cup blueberries. they were frozen. so i rinsed them and patted with paper towels. DELICIOUS! like really i'm in love with these things. will make again!

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

Reviewed: Feb. 6, 2010

Excellent muffins! I love muffins and this has to be one of the best I've baked. I modified the recipe by using 1 cup oat bran instead of the rolled oats; used 1/2 cup brown sugar instead of 1/4 cup; added a tsp of vanilla; a half cup of chopped pecans; also I used 1 1/2 cup of frozen blueberries instead of 2 cups fresh blueberries. As suggested I sprinkled the top of the muffins with a cinnamon-sugar mixture before baking. Yummy! I will make these again for sure.

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Reviewer:

hazelbelle

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

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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