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The fact that the muffins were not to sweet was nice but the texture was not great. I found the muffins turned out too moist to the point they were kinda gummy. They tasted better the next day when I had left them out uncovered in an attempt to dry them out. I used fresh blueberries in this recipe so I don't know if that made the difference. I might make these again if I can figure out a way to firm up the texture.

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Mamabear August 01, 2003

Okay, I'll admit I was a bit skeptical looking at the ingredients (like hardly any sugar). For low fat muffins, though, these are really good! They have good flavor, and the sugar/cinnamon topping on top adds sweetness. My picky kids liked them and didn't "comment" like they do with a lot of low fat items.

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Chef Suzy July 21, 2003

Made these to have on hand as a low-fat, low-cal breakfast option, and I love how filling the little things can be! I understand what other reviewers mean by "gummy", but I think it's nice that they stay moist for so long. The reason why I give it 4 stars is I found the cinnamon on top overwhelming, and would probably use just sugar next time. Other than that, these are great!

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Torricus June 02, 2010
Blueberry Muffins