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I used agave syrup instead of honey and 1 T flaxseed a 3 T water instead of egg, and my flour was whole wheat pastry flour. Made this way I felt these were really very yummy. Next time I will sub some oil with applesauce. Oh I did add vanilla and orange extract too ( 1 tsp each)

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A Cookie Obsession January 14, 2010

I made this with my kids all in one bowl and it went together really well even with the modifications i made: I used brown rice flour and corn starch instead of the whole wheat due to what I had on hand, one whole egg, plain milk and added lemon juice, flax and cinnamon. They came out beautifully after 23 minutes. I do not think more sugar is needed but do think the banana and vanilla suggested by others would be an improvement... lemon zest would be nice too. Thanks for posting, We'll be making this again!

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Motivated Mama June 24, 2010

I have made this recipe every week since I found it. This is the best combo my husband and I love. Add to the liquid: one tsp vanilla extract, a pinch of sea salt, 2 one week ripe bananas and add 1 tbsp of chopped walnuts in the batter once mixed together and sprinkling the top of each muffin with walnuts before baking. The bananas help add an element of sweetness. On an unhealthy note I have also made a variation with one tsp vanilla extract, pinch of sea salt, 2 ripe bananas, 1/4 cup mini semisweet chocolate chips (has to be mini) and 1/3 cup of toasted coconut with a sprinkle of untoasted coconut to the top of the muffin before being baked……yumm.

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clacey April 10, 2010

These are great muffins. Very moist and fluffy. I added 1 tsp of vanilla, a pinch of salt. I also used 1/3 cup oil and 2 T applesauce. I thought they were plenty sweet, although I sprinkled half of them with cinnamon sugar before baking just in case. I haven't tried a cinnamon one yet, but I'm sure that they won't be over-sweet. This recipe is a keeper, for sure.

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MKA from Cincy July 27, 2010

Too bland. Tasted like the "healthy stuff". No one in the house will eat these.

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cuppycakes October 20, 2014

Okay, we loved your recipe. I liked that is healthier then most and my kids adored them. But I have to say, I didn't use blueberries, I used chopped up peaches as I had a lot of them and didn't want them going bad. They tasted great. I will make this again with blueberries as that's our favorite muffin flavor, but subbed in this one time. I think any fruit would go nicely with these muffins. thank you so much for sharing with us. Keeper file

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mommyoffour September 23, 2013

I really enjoyed this recipe. It was just what I was looking for! I had to make it dairy-free, so almond juice with 1 T. of lemon juice worked fine. I had extra batter, so I made 12 muffins and a mini-loaf of bread. I think the muffins were sweet enough, but a bit bland. I'll try adding a couple tablespoons of vanilla extract next time. These worked well with my frozen blueberries. I feel good about eating this recipe with a meal or as a snack. I also made using light olive oil. Light, fluffy, and delicious!

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Simple but Delicious September 18, 2013

I used agave instead of honey and doubled my berries (used cranberries instead of blueberries). My husband even ate some! And he never ever eats anything whole wheat. These were great!

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partysweets July 11, 2013

I made some modifications. I used 1 cup of kefir, which is a sort of sour milk/yogurt drink, two T of lemon juice and 1/2 a cup of sour cream instead of buttermilk. I also did 1/2 and 1/2 white and whole wheat flour, salt and added 1/4 cup of ground flax/sunflower seed/pumpkin seed and goji berries. I added some vanilla powder as well. I thought these were great! I love that they are healthy and not very sweet. With a little jam or honey spread on they are perfect! Thanks so much for the recipe :)

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Kitchen Gnome May 14, 2013

For a whole wheat muffin these were nice and moist. Mine only needed 25 minutes.

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mommymakeit4u September 05, 2012
100% Whole Wheat Blueberry Muffins