Yummy ^_^ We have made these twice now... once with fresh squeezed orange juice and frozen blueberries (blueberries had no flavor) and the second time with lemon juice and fresh blueberries. The second time I made sure I had fresh blueberries on hand... but forgot the oranges, so I decided to try lemon. I used the juice of two lemons, enough water to make 1C and enough sugar to make it slightly sweet. And then of course, substituted the orange zest with lemon zest. The muffin flavor was just as good (maybe even better) and this time we could actually taste the blueberries!!! Both times the muffins came out great, moist and light. It is a keeper = )

Reviewed On: Mar. 6, 2011

I was so glad to find this recipe as I had some bananas and left over sweet potato that needed to be used. Because I used sweet potato instead of pumpkin the flavor was probably lighter, but I was also able to cut the amount of sugar as sweet potatoes are plenty sweet on their own. I substituted brown sugar for honey, as I was out, and only used 1/4 C. of brown sugar and 1/4C. of white sugar. I also used 3 mashed bananas as recommended by other reviewers and used a combination of ginger, nutmeg and ground cloves in substitution for the pumpkin spice. Oh, and I had a batch of walnut streusel topping in the freezer so I added a C. of that to the top =) The cooking time I needed for a toothpick to come out clean was 65 mins. We ate some fresh from the oven and it was yummy!!!

Reviewed On: Apr. 11, 2010