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Blueberry Cream Muffins
March 06, 2003

These muffins are the best! Mind you I altered it quite a bit, but that was only because I am trying to incorporate healthier choices into my diet. First I used 2 cups of whole wheat flour, and 2 cups of unbleached flour. Second I added 1 cup of ground flax seed and reduced the amount of oil (I used grapeseed oil) to 2/3 cup. I also added 1/4 cup of unsweetened apple juice as well as substituted 1 cup of sucanat (organic evaporated cane juice), and combined these with my frozen blueberries as suggested by a previous review, and 1 cup of organic sugar. Last but not least, I used homemade non-fat plain yogurt instead of the sour cream. Although it seems that I did not use this recipe at all, it was a base for me and I just used the ingredients that I want myself and my family to consume. These were incredibly light, moist, and very flavorful! I will make these again, and again, and again. Thanks for the super duper recipe : )

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