4 Reviews

I used blueberries instead of blackberries, and it worked great. I also used non-fat buttermilk instead of the the milk it called for. Very nice with a with some fresh fruit for breakfast. I will make these again!

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Sassy Sandra July 25, 2002

I have been saving a package of fresh-frozen blackberries that we picked this summer just for this recipe. They turned out even better than I was imagining they would. You are right, the texture is very moist. The mornings are getting cool so I enjoyed mine with a mug of hot chocolate. YUMMY!! Thanks leannr.

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ratherbeswimmin' October 01, 2003

I am not sure what happened ... I was expect a great muffin and that isn't what I got. I didn't care for the taste and they molded very quickly ... I would suggest refridgerating any leftover muffins. Sorry I won't be making these again

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Ceezie December 28, 2008

Loved this recipe! Thanks! They are moist, not too sweet, very tasty and easy. Got 7 1/2 jumbo muffins and due to high altitude, had to bake them a bit longer. Used vanilla yogurt and blueberries, as blackberries are practically unknown here. Will be using this recipe often! Thanks again.

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LoriLou October 17, 2003
Foothills Blackberry Muffins