Very Berry Muffins

I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes wou...

A very good muffin- IMO. I changed a couple things- thanks, in part, to others' remarks. First, I used whole wheat flour, instead of all-purpose white. The texture is thicker, as you would imag...

I added 1/2 cup of sugar to the recipe and used frozen blackberries and raspberries. they turned out very well. cooking them at a high temperature allows the outside to be crispy and the insid...

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar ...

made a few modifications. I used half whole wheat flour (just estimated the 1/3 cup) did 1/2 cup of brown sugar instead of 1/4. used a scarce tablespoon for baking powder (don't like the taste t...

These muffins were very bland. I sprinkled cinnimon and sugar about 10 minutes before I took them out of the oven. My husband liked them with the topping. Not sure I would make again..

I used frozen raspberries which made the muffins delicious. The oats give the muffins a nice texture.

These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking powder and baking soda (that's always worked for me, so I do that with almost every muffin recipe), ...

I loved these! I used whole wheat flour to make them even healthier. I did double the amount of sugar from 1/4C to 1/2C, as some other reviewers suggested, and added a tsp. of vanilla, but I'd...