Thank you for sharing this recipe. My little boys devored the mini muffins I made. I liked the addition of almond in this recipe and may have to try that in other muffin recipes in the future.
These are really good! I used wild blueberries and I think this is the perfect recipe for them. The muffins are so pretty, creamy and moist!!! I made them in a jumbo muffin pan and had to increase the time only slightly. I also added sugar to the tops of them. I had future plans for them as lunch box snacks.... but this plan was foiled after a few hours :)
Very good! Everyone loved them. I made 12 smaller sized full-sized muffins. Mini muffins would be delicious, too. Used pur?ed cottage cheese and sour cream instead of plain yogurt. Sprinkled the tops with natural sugar. Thanks for sharing the recipe, Amy!
These tasted really good! I followed the directions though and the batter was too dry, I added a little more yogurt and a few splashes of milk. The end result was tasty, not too sweet and really good hot out of the oven! The directions are missing a few steps. (the yogurt for instance) but easy to follow if you're paying attention.
Smooth and great tasting. My family loves them.
Congrats! Your Recipe was featured as our "Recipe of the Day" on our homepage! (7/11/11)
Pretty tasty! Mine weren't real sweet (which makes it good for a breakfast muffin, as I really can't do a lot of sugar first thing in the morning), and the texture isn't really like either a muffin or a cupcake - still breadlike, but not as dense/packy as your usual muffin. I also tossed in some wheat germ for a little added fiber. I'm adding these to the tried and true file!
I used fresh blueberries I had dehydrated last month in these. I used a sugar sub. They turned out great. The yogurt and the cheese gave them a great flavor. They were very moist. I will be making these again. Thanks for sharing.
I really loved these muffins. I didn't use the vanilla extract and used whole wheat flour instead of all purpose. I also halved the sugar. Very tasty!