Reviewed: Jul. 25, 2012

These are delicious! Even my white-flour-loving husband gave two thumbs up! I did use buttermilk in place of milk, and exchanged 1t each baking powder and baking soda for the 2t of baking powder. I also added a sugar crumb topping. They were amazing!

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Reviewer:

heartfor3

Reviewed: Jul. 23, 2012

I LOVED these muffins. I cut the sugar to 1/4 cup..used ff greek yogurt in place of oil and used frozen blueberries.I make these for my kids for breakfast so I want them to be a bit heavy. I add 1.5 cups of multi grain oats as well. I also have doubled the recipe no problem..and I have made a combo of reg size muffins and mini muffins. Just watch for the minis to come out sooner.

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Reviewer:

mom of 3 under 5

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

Reviewed: Jul. 22, 2012

Love this recipe! Add a few more minutes if using frozen berries. I modify by adding fresh lemon zest and a teaspoon of lemon juice to the original recipe. I also love this recipe using fresh or frozen cranberries. Cut berries in half before measuring the 2 cups of cranberries, and add a teaspoon of grated orange peel and a teaspoon of orange juice. Yum!!

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Reviewer:

Beverly

Reviewed: Jul. 22, 2012

These muffins were moist and delicious. I used a small jar of baby food for the applesauce since I didn't want any left over. It worked out perfectly.

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Reviewer:

Nadine

Reviewed: Jul. 20, 2012

amazing!!! these are delicious! I used 1 t baking soda and 2 t baking powder. I made a second batch using some ripe figs in addition blueberries to equal a pint. A keeper for sure! I used walnut oil and 2 egg whites in one batch and canola oil in another. I also used coconut/almond milk. Any way you try it, these are wonderful!

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Reviewer:

PattiG

Reviewed: Jul. 19, 2012

These muffins were very easy to make and didn't take very long to bake. I did not have any applesauce around so in its place I added one small banana - mashed. I also went half and half with blueberries and with cranberries. I'm sure any berries will taste good with this recipe. They got the approval from my boyfriend and I plan to make them again.

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Reviewer:

Mack

Reviewed: Jul. 13, 2012

I made some slight changes to the recipe: I used 2/3cup plain non-fat yogurt instead of the oil and reduced the sugar to 1/2cup. I used frozen blueberries because I didn't have any fresh ones but I was craving muffins and wanted to get something healthy at the same time. This recipe is perfect! My muffins came out soft and moist and very blueberry :) My husband told me before "I don't like muffins" and after taking a huge bite he said "that's like the best blueberry muffin I've ever tasted!"

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Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 12, 2012

I made these muffins for a brunch and were they ever GOOD! I used evaporated cane juice instead of sugar. It's great to have a recipe using wheat flour that is so moist--this recipe is in my Allrecipe's Recipe Box--I don't want to lose it!

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Reviewer:

Patty Jo

Reviewed: Jul. 9, 2012

Love the fact that it only uses whole wheat flour! Did not have applesauce used 2 pats of melted butter. Also added tiny bit of cinnamon and vanilla. Awesome!

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Reviewer:

Dagreen

Reviewed: Jul. 6, 2012

Very forgiving recipe--my favorite kind! I substituted oatmeal for some of the flour, used yogurt rather than applesauce, chopped some fresh cherries instead of blueberries and shredded some carrot in there and added raisins. Turned out beautifully. You could do a lot with this recipe.

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