I made a lot of modifications to this recipe. Based on the previous review that said the muffins were too dense I used self-rising flour instead of whole wheat. I realize that reduces the nutritional value but the muffins had to be tasty too. I added a bit of ground flaxseed left out the oil and increased the milk. I subbed pecans instead of walnuts because that's what I had on hand. Oh and I made some with chopped apple instead of blueberry. All in all they turned out well.
I added some cinnamon and since I had sweetened applesauce to use I put only 1/4 c. brown sugar and they are just right on sweetness. A delicious and healthy recipe - love the inclusion of Greek yogurt!
For a healthy muffin, these are top notch! I served them to several 9-13 year olds and they were a hit with everyone. I substituted 1/2 C white flour for 1/2 C of the whole wheat flour and olive oil instead of vegetable oil. I also used frozen blueberries. I will definitely make these again!
Delicious healthier recipe for a blueberry muffin! My almost three year old and I eat them right up! I try to stick to the recipe to review it but a couple minor changes here.... 1. I used whole milk not skim as that's what we have and use and I believe whole is actually healthier for you anyways. 2. I used 1.5 cups of blueberries and no walnuts. We're just not that into nuts in breads/muffins.
7.4.19 ... .https://www.allrecipes.com/recipe/254937/superfood-blueberry-muffins/ ... 'Used 1c wheat,1/2c white flours; added 1/2c more berries & a little vanilla. Sweet enough, light enough, but not wowing. I lightly sprayed m'paper liners & only had minor sticking.- mostly the berries.
These were a little too heavy for my liking and they stuck to the muffin papers. They are a nice option for those who are into healthier muffins as they are not overly sweet.