Breakfast Blueberry Muffins
Total TimePrep: 15 min. Bake: 25 min. + cooling
These muffins are kinda bland. They need some spice or something. Blueberries don't add enough flavor. Won't make again.
Very good muffins! And I don't feel that guilty eating them :) I only used 1/2 cup of sugar, substituted natural, no-sugar-added applesauce for the oil, and added a Tblsp of ground golden flax seed. I ended up with 8 muffins instead of 6 and my kids love them! Next time I think I will use cinnamon instead of nutmeg. I'm personally just not a big nutmeg flavor fan.
These muffins were very good, and not dry at all considering they contained whole wheat flour. This recipe has a LOT of blueberries, almost too many in my opinion, but an easy fix for next time.
Love this recipe! I doubled it and used just 1/2 cup of sugar. I also added a tablespoon of ground flax seed. Muffins were moist and light and freeze beautifully.
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I doubled the recipe and only added half of the sugar. I added 1/3 cup orange juice and only half the oil. I also added 1/4 c. flax seed. They turned out light and tasty. I will make these again.
I thought the muffins were very good. I doubled the recipe, and used Splenda for 1/2 of the sugar, used unsweetened apple sauce for 1/2 of the oil, added 1 Tbsp. of ground flax seed and 1 Tbsp. of wheat germ. I also used ground cloves instead of nutmeg. They were not heavy and quite healthy!
Good for a healthy-ish muffin, but I prefer the recipes with sour cream, and no wheat flour!