2 Reviews

Very moist and tasty. I switched out the Splenda for regular white sugar and although it tasted a little too sweet right after baking, it was not too sweet the next day. Also, I got 20 nicely sized muffins (not jumbo) out of this recipe, instead of 15 (see photo), so even with the regular sugar, the calorie count remained the same per muffin.

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Squirrelette July 23, 2009

This recipe was great! We used all whole wheat flour instead of using a combination of white and wheat flour. The batter was a little thick, but they baked up really well. The fresh blueberries worked well too. Thanks for the healthy, tasty recipe! We will be making these again.

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Kyle&Alli December 13, 2007
Pumpkin Blueberry Muffins