Reviewed: Mar. 24, 2012

I just 2 cups of pasty whole wheat flour and they are wonderful. They must be eaten quickly or refrigerated as then will mold if left out on the counter.

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Reviewer:

kwiley883

Reviewed: Mar. 11, 2012

I made these a long time ago and apparently overlooked reviewing them. I thought these were very good. I used yogurt and milk instead of half and half, and ended up with more than 18 muffins, but I also didn't fill the cups very full. I froze some for lunches and they seem fine after freezing as well. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 13, 2011

Did not add blueberries and used blackberries from our yard. Good flavor and moist. Next time I'll add nuts to help mask the seeds. Thanks for sharing.

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Jan. 26, 2011

Very good! I substituted the wheat germ with white flour, 2% milk for the half and half, and used only frozen blackberries for half of the batch and bannana and walnuts for the other half. Both came out moist very tasty!

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Reviewer:

slspittler

Reviewed: Dec. 13, 2010

I recommend adding vanilla and using 1/3 c brown sugar in addition to the white sugar. I made the recipe as is and they came out nice and moist but the flavor was a bit lacking. I will definitely make again though.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 11, 2010

Oh my goodness very very good! I made a lot of changes however. I wanted to make blackberry muffins so I used a cup and a half of frozen blackberries. Then I used a few spoonfuls of strawberry jam. I used about a sixth of a cup less sugar. Then I was going to use the 1 cup milk-1 cup yogurt substitute but Iinstead I used sour cream instead of yogurt. I used oats instead of wheat germ. And...I added some sliced almonds for texture. And, finally, I added a hefty sprinkling of flax seed to the dry ingredients. So I really changed the recipe but they came out amazing. At the end before they were done I brushed the muffin tops with milk and sugar. Got 12 Large muffins in the end. I really packed them full. The only problem was that Iused muffin cups and didn't butter them and the muffins really stick to the paper. Next time I'll just butter the tray

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Reviewer:

Miss Lovelace

Cooking Level: Intermediate

Reviewed: Sep. 9, 2010

I used all whole wheat flour, cut the sugar down to 1/3 of a cup and cut the baking powder down to a teaspoon and a half so it wouldn't overpower the muffin's flavor. I used "soured" fat free milk to cut back on the fat. I got a couple more than eighteen muffins, I got 23 medium sized muffins. These turned out really well, though mine were a bit wet. It could be because I picked my blackberries near the end of the season, you never know with blackberries. These smelled really well while they were baking and the family enjoyed them. Mine didn't turn out all that pretty, I think next time I might make a low-sugar streusel topping for the muffins. I think these would have made great whole grain blackberry pancakes.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 18, 2010

My muffins came out a doughy texture even know I baked them an extra 10 minutes.

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Reviewer:

LLA

Cooking Level: Intermediate

Reviewed: Jul. 8, 2010

Delicious, hearty muffins. Didn't have wheat germ, so I used some flax seed. Sprinkled brown sugar, oatmeal and some butter on top for some yummy added sweetness. Thanks for sharing a great recipe!

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