Health Nut Blueberry Muffins

These are my absolute most FAVOURITE muffins! I ate 3 yesterday :) I do make some substitutions though, to *hopefully* make them a little healthier: Only whole wheat flour (therefore 1.5 cups), 1/2 c brown sugar instead of 3/4 c white sugar, wheat bran instead of oat bran (it's all I had), pecans instead of walnuts (personal preference), applesauce instead of oil, and lemon juice/skim milk instead of buttermilk (put 1 Tablespoon lemon juice in a cup measure, fill the cup with skim milk - voila!) I also add: 1 tsp cinnamon and 1/2 tsp nutmeg (YUM!) and 1/2 cup raspberries (in addition to the 1 cup blueberries). The raspberries make it SOOOO delicious! I rip each one in 2 or 3 pieces to spread 'em out and prevent the muffins from falling apart. I use this as my "healthy muffin base" now - and can't wait to try all sorts of additions. Maybe next time it will be strawberries and apples? Or raisins and carrots? Maybe banana and chocolate chips? Blackberries and coconut??? The possibilities are endless! (Although I would probably cut the blackberries into smaller pieces, like the raspberries). For those who found the recipe dry.... try more applesauce? Happy Muffining!

I enjoy baked goods and this is among my favorites especially because of its health value. But I will note that I changed a few things according to what was available to me and maybe better. Changes: 1) instead of all-purpose flour, I used whole wheat pastry flour 2)instead of just regular blueberries, I used wild dried blueberries and dried cranberries, waiting until the batter was in the muffin cups to add them -one small spoon of blueberries and one small spoon of cranberries (the amounts each covered a half of the batter's surface in the cup) -and then mixed the berries and batter in the cups (I used a chopstick for this) 3) instead of using white granulated sugar, I used packed brown sugar in about the same amount as the granulated sugar, if not a little bit more. I did this to continue the theme of healthy ingredients and earthy flavor. The result was an EXCELLENT muffin that in my opinion is better than some found in restaurants. The muffins are sweet, fairly light for a wheat-laden muffin and has berry in every bite.

This is the best muffin recipe ever! I'm a baker and sell these at the cafe all the time. Replacing the banana for pumpkin and the blueberries for chocolate chips also turned out freaking awesome!!!

The picture doesn't do these muffins justice - mine turned out more like bakery muffins. I increased the wheat flour to 1 cup and the quick oats to 3/4 cup in place of the germ and oatbran. I also replaced half the milk w/ light sour cream. I used large, frozen wild blueberries and didn't have a problem w/ the muffins turning green, which one reviewer mentioned. My husband was eating these for every meal until they were gone and I am now sworn to make them again! SO GOOD. * I made them again... This time I omitted the nuts and added one apple, finely chopped. Turned out great!

These muffins are awesome. I didn't know what Wheat Germ or Oat Bran was or where to find it - didn't know if I had to go to a specialty health food place or not. I found them at Kroger's in the hot cereal area. These are not items I would normally have on hand...so I'm sure there are others out there asking 'what's Wheat Germ" It's in a bottle and Oat Bran is a hot cereal in a box. These muffins are awesome! Very moist. I tasted more banana than blueberry in it. I replaced the oil with applesauce...replacing it with the same amount asked for. That's all I did. Next time I would use 2 egg whites instead of 1 egg just for it to be a tad healthier. Definately put the nuts in if you have them. GREAT RECIPE!!!

Amazing! I am so impressed with this recipe. I was afraid they would come out dry and "healthy" tasting but they are really moist and flavorful. I made a few changes based on preference and what I had on hand: (1) I subbed applesauce for the bananas, flax meal for the wheat germ, and oats for the oat bran. (2) I added a little more than a 1/4 tsp cinnamon and 1/8 tsp nutmeg. (3) I used almost 2 cups of frozen mixed berries (blueberries, raspberries, and blackberries) and chopped them up a bit to make them distribute more evenly. These are SOOO yummy, I will certainly be making these again soon! Thanks for an awesome, healthy recipe!!

Yum! The only changes I made were using strawberries (frozen, chopped) instead of the blueberries (what I had on hand) and applesauce instead of the banana. Oh, and I made buttermilk by using 1/4t. lemon juice with the milk (I didn't have any bananas or buttermilk). I used 1/3 c. applesauce for a half recipe and would probably reduce is just a bit next time. These muffins are extremely moist - not chewy like the typical "healthy" muffins :) Awesome and pretty easy to make, and what a wonderful way to use all the healthy stuff I keep on hand! I would give this recipe 10 stars if I could!

Really great muffin recipe. As I am always looking for a way to use overripe bananas, this was a nice change from the usual banana bread. I have made this recipe multiple times. Being an ultra health nut, I used all wheat flour, about 1/2 cup brown sugar instead of the 3/4 white sugar, and 1 tbsp applesauce instead of the vegetable oil. I have also tried raspberries instead of blueberries, which are a nice taste addition, but loose their form more than the blueberries. Since these muffins are extra moist, I found I had to bake them about 10 minutes more than the recipe calls for.

If I could give this recipe more than 5 stars I would. This is the best muffin recipe ever. It's healthy, nutritious, filling, AND DELICIOUS!!! I didn't have oat bran so I used milled flaxseed instead. I used 2 small banana's, splenda in lieu of sugar and apple sauce in place of the oil. LOVE IT!!!!

Instead of white sugar, I use a raw sugar & sucralose 1/2 c raw & 1/4 c sucralose, grind old fashioned oats and make a flour and use only 1/4 c of A/P flour and the rest white whole wheat and oat flour to get your 1-1/2 cups, use applesauce & 1 tsp coconut oil instead of veg. oil. The taste is phenomenal.

I used cinnamon roll instant oatmeal and splenda. Those were the only changes I made. I did wisk together the dry ingredients, then gently stirred in the wet ingredients and the fruit. I did let the batter set for a bit before scooping it into my greased muffin tins. I didn't want them to come out tough. The smell of these in the oven was incredible. I was worried when they came out flat, but the end result was a dense muffin that also came out fluffy. I didn't try any but my family loved them. In fact, they ate almost the whole darn batch in one day. I'll make these again. NOTE: Using the 1/4 c. measuring cup is the perfect measurement to make a good muffin that won't overflow. For me, this made 18 regular sized muffins.

I've made this twice. The first time I followed the recipe exactly. Very good muffins. I thought a little too moist because as the days went by I can best describe them as mushy. Still tasted great though. I made them today with no bananas and substituted skim milk for buttermilk. I like the substance of them much better. Plus, fewer calories! They are not dry at all.

WOW! These are, without a doubt, the best tasting (healthy) muffins I've ever tasted! I'm a health nut myself so I switched a few of the ingredients. Seeing as the banana I used was quite large and very ripe, I omitted the sugar and added 1/4 cup of honey and the muffins were still perfectly sweet; I could have even left out the honey, but at the same time I'm glad I kept that little bit in. I used all whole wheat flour, used rice milk instead of the buttermilk, and added 1/3 of a cup of shredded coconut, which gave it some really great added texture. I will absolutely be making these again with my modifications. Thank you so much for the recipe! AMAZING!

This recipe is a great base to start from, to make them even healthier, I omitted the oil and replaced with a 1/2 cup applesauce, you don't need the banana if you use applesauce. I also used all whole wheat flour and no white flour, omitted salt and used cracked wheat in place of wheat germ (as I didn't have any). I used wild blueberries that were fresh picked and also threw in about 1/3 cup fresh wild raspberries too (toss the berries in with the dry mixture before adding wet ingredients to eliminate "staining" of the batter). With the above modifications, these turned into an awesome tasting muffin that you can feel good about eating! Next time I will sub ground flax for the wheat germ....yum! Happy Baking!

These are the best blueberry muffins I have ever had. And I am like Mikey, I hate everything. I added two tablespoons of flax seeds for the health benefits and added the whole carton of fresh blueberries. I don't find American style health foods to be very appetizing nor tasty. It is kind of like eating cardboard with shredded wheat added as the topping. The two of us have snarfed down the muffins in almost 2 days. These are GREAT. This is a moist muffin that is irresistible. This recipe made 12 regular muffins, 24 mini muffins and two mini bunt cakes.

Such a great recipe and so versatile! I am not a cupcake or muffin baker, but this recipe was a breeze. I forgot the wheat germ on my first attempt and they turned out fine. I took this initial batch on a camping trip with my bf's family. They're still acclimating themselves to my healthier/vegetarian cooking style and a bit hesitant at times to try my fare. I can proudly say they gobbled them up! His mother took the leftovers home and asked for the recipe too :) I used cranberries and pecans the second time around and they were just as wonderful. I plan on using different nut & fruit combinations each time. I freeze a batch at a time, thaw 1 or 2 overnight, pop them in the microwave in the AM and enjoy my relatively guilt free breakfast.

These are delicious! I made these exactly as stated except for the whole wheat flour I used white whole wheat flour. They took longer to bake than the recipe calls for--about 22 minutes--but that could be because my buttermilk and egg were cold from the fridge. These are easy to mix with a spatula. Now I'm off to the store for another banana so I can make more of these!

Yum, yum, yum & yum. My family gets so excited when I make these. They are much richer and way more dense than a typical "cake-like" muffin. Crazy-healthy and crazy-good. So much so, I don't feel a bit guilty about the pat of butter I slap in top! ha. Thanks, Zopooh, for a healthy recipe my kids always much like little maniacs. :)

A-. Very good recipe. Made some modifications in order to make it even more healthy: 1. no buttermilk, used 1 cup of skim milk w/ 1 T of lemon juice. 2. used only whole wheat flour. 3. used only fresh blueberries 4. no oil. Used 3/4 cup of apple sauce as a replacement for oil and mashed banana. Result? Turned out awesome. Very flavourful and very moist. Must use fresh blueberries- if not, won't come out as the right texture. Thanks for the recipe!

These are awesome! I completely omitted the blueberries and used all bananas. I used three bananas total. I left the recipe exactly as it is otherwise. I froze them and I take one out each night to go with hubbies breakfast every morning. Thanks for sharing!

This is a fantastic recipe that contains so many "good" healthy ingredients and yet is very low fat and still manages to stay so moist and lovely. I found it when searching for a recipe for blueberries and was very impressed! This will be a recipe I use over and over again. I made this recipe exactly as stated but I am certain it would work with other diced fruit equally as well.

I'm trying to lose a little weight and trying to eat healthier and originally I stopped baking entirely because I often had to "test" some things that just weren't good for me. But I've lost about 5 punds so far and I'm trying to adjust to find a "happy medium" of the two (because I really enjoy baking). and I have to say: THESE MUFFINS ARE AWESOME! I made a couple changes around what I had in my pantry, but over all they were great. (1) I used all purpose flour entirely instead of whole wheat (2) I used brown sugar instead of white and brought it down to 1/2 cup (3) I used almonds instead of walnuts (4) I used Crystal Lite Orange Juice instead of buttermilk (5) I used egg whites instead of the whole egg (6) and I used canola oil instead of vegetable. I also added some spices like cloves, cinnamon, nutmeg, and alspice. best part about this recipe? I only had to "test" one because all the fiber satisfied me instantly!! I LOVE IT. I'm SOOO gonna use this recipe in the future, I'll never be tempted by a brownie again! :DD

A. Maz. Ing. I LOVE these! My whole family does! My husband's first reaction was "These taste even better than the ones at (a five-star hotel)!" Which up until now had been his favorite muffins of all time. I used only whole wheat flour, which I sifted a little first. Then I used 1/4 c. brown sugar and 1/2 c. Stevia powder in place of the 3/4 c. white sugar. Didn't have oat bran so I used wheat bran instead. Didn't have quick cooking oats, so I measured nearly double the amount of regular oats into my food chopper and chopped them down to the recommended amount. I omitted the nuts, used 1/2 c. unsweetened applesauce in place of the bananas (as suggested by previous reviews), added a tsp. of lemon peel zest, and threw in an extra handful of fresh blueberries. I've made these twice now, once with frozen blueberries and once with fresh. The fresh were hands-down the better (frozen lacked flavor). I also made my own little topping of chopped pecans mixed with a little bit of brown sugar and melted butter and added it to the tops of the muffins before baking It was a really nice addition and made them look prettier, too.

I love this recipe! They are so good and perfect for the morging! I don't have to feel bad about eating them either because they are pretty healthy. I did make modifactions that Chickadee suggested. Used 1 1/2 cup whole wheat flour (instead of using white flour and wheat flour), I used 1% milk with 1 Tblsp lemon juice (instead of buttermilk). First add 1 Tblsp lemon juice to measuring cup then fill the rest of the cup with milk. I also added 1 Tblsp applesauce (intead of oil) but next time I'm going to try 2 Tblsp applesauce to add more moisture. I also added rasberries as suggested, and it was amazing!!! I will be making these often!

These are so moist and yummy! I feel like its a meal in itself! I made a few changes: used dried cranberries instead of blueberries, slivered almonds, all whole wheat flour, halfed the sugar and added 2tbsp of honey and they were plenty sweet.

These are some of the best muffins I've ever had and my kids love them! I didn't have oat bran so added extra rolled oats.

One of my favorite muffins.Trust me on this, if fiber is what your looking for this ones for you.

I'm giving this 5 stars because it's delicious, but keep in mind that I made some substitutions based on what I had on hand. I substituted flax meal for the wheat germ and used wheat bran instead of oat bran. I also used soy milk with some lemon juice rather than buttermilk, and I doubled the blueberries. I would suggest NOT doubling the blueberries, although 1.5 cups would probably be good; mine had too many and you can't taste the delicious muffin part enough. I used a just-ripe banana, and the taste was not at all overpowering. It also took me 20 minutes to bake them. But overall they are absolutely delicious muffins and I will most definitely make them again. I think this is my keeper blueberry muffin recipe.

I just made these and they are delicious! I used wheat bran as I didn't have wheat germ, and I didn't have buttermilk so I used that other suggestion of skim milk + 1 tbsp lemon juice. I will make these again, and again! Thanks for sharing such a great recipe....I know it's a keeper when even my hubby loved them :)

I just wanted to say I noticed some had complained of an overwhelming taste of banana. The degree of banana flavor depends on the ripeness of the banana if you want alot use a really ripe banana, less use one thats less ripe. Of course you can also substitute apple sauce for the banana with little tast difference.

We loved these! Only substitutions I made were egg substitute (egg beater's) and I thinned some soy sour cream with soy milk for the buttermilk. The oil was subbed with liquid lecithin. I topped with Fruit Pie Crumb Topping from this site. Thanks ZOPOOH - these were a hit!

Yum! The oats and wheat germ along with the ww flour make these muffins more hefty than other blueberry muffins, and I like that heft. More filling than regular muffins! These are easy and very delicious. I think, however, that I won't fill them as high next time--they don't puff up, but sort of remain flat, so I had to scrape part of the tops off the muffin tin. Otherwise, very good. had to bake an additional 10-15 mins. Thanks for the recipe!

These are tasty and pretty healthy for a blueberry muffin. I used all wheat flour and no white, I didn't have quick oats so I doubled the wheat bran which I substituted for oat bran and I used Splenda instead of sugar to cut even more calories. They turned out moist but substantial which is good because I'm using these as a filling afternoon snack to help me through my diet. :) One other thing, I'm going to try to put this delicately, with all this fiber these babies have 'cleansing' powers!

This recipe is such a great find! I have been making these with m leftover bananas for about a year now- my kids beg for them from time to time. So versatile, I switch things up each time I make them. I use all whole wheat flour now and brown sugar instead of white. More oats and flour may be subbed if you don't have oat bran and wheat germ. My kids don't care for walnuts, we don't miss them. I use applesauce instead of oil and an extra banana. Try a handful of mini chocolate chips instead of blueberries, or chopped apple and cinnamon... I could go on and on. Also, I keep frozen blueberries on hand and use these most of the time, no need to thaw. Thanks for the great recipe!

best I ever tasted. I used all whole wheat and half the sugar, brown sugar..delicious, great texture.

I made these muffins today after a long hiatus. To support clean eating, I replaced the white sugar with 1/4 cup Sucanat (mixed in dry) + 1/4 cup honey (mixed in wet) + 1/4 cup chopped dates. They were great!

I only make recipes with 5 stars and have loved all of them. However if your looking for really healthy and dont care about the taste these are fine, but if you want a good blueberry muffin try the struesel topped blueberry muffin recipe, that one was the best muffin ever and they were all gone the day I made them.

Delicious, but I did make a few changes. I used all whole wheat flour. Cut the sugar to 1/2 c and used only brown. Used 1/2 c oats since I didn't have the oat bran. Used fresh strawberries instead of blueberries (was out of blueberries). Used applesauce instead of the banana (hate bananas). I also did not have buttermilk, so I used 1T vinegar with skim milk to make 1c total. These were very good and not so dense and dry like most lower fat/healthier recipes are. I will definately make these again! Also, if you use my adjustments to the recipe, these are 3.5 points each on weight watchers for anyone interested.

The muffins were horrible! I substituted skim milk for the buttermilk, wheat bran for the oat bran, and applesauce for the oil. The muffins came out dry and bland tasting. I don't know if any of the substitutions made a difference, but I will not make these again.

I took some creative liberties (but within reason): added approx. 1/2 cup shredded/minced carrots, used 1 cup wheat flour and 1/2 cup all-purpose, did not use nuts, added 1/2 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp nutmeg as suggested by "sinsofangels", used flax meal instead of wheat germ, broiwn sugar instead of white, applesauce instead of oil. Hubby would like oil instead because they stuck to the paper liners. Taste was great and healthy. Might try adding white choc. chips next time.

Super moist! I followed some of the recommendations including all whole wheat flour, 1/2c brown sugar in place of white, applesauce in place of oil, and I used almond milk with lemon juice in place of buttermilk. I probably could have reduced the milk a little bit because these are crazy moist, but they baked well.

My family loved this recipe. I did "tweak it" by adding some flaxseed meal and applesauce. The muffins were moist and delicious.

Wow! A blueberry muffin recipe I can feel good about eating! These muffins were so filling and tasted wonderful. The bananas and berries sweeten the muffins so well, I might reduce the sugar next time. I didn't have any oat bran, so I put an extra 1/8 cup of wheat germ and oats (regular, I didn't have quick cooking). I also used olive oil instead of veggie. I did have to cook the muffins about 20 min. They were worth the wait. Thank you so much for this recipe. We really enjoyed it.

Very yummy! I added two teaspoons of flax seed to add to its health value. My 4 year old loved them. I will definitely be keeping this in my recipe box. Very easy to make and so worth having a healthy version of a breakfast favorite. Update: These freeze and reheat in the microwave very well. They don't keep as long as other muffins.

These are SO good! Up until this point I had not created an allrecipes account, but these are so good that I just had to so that I could rate these wonderful muffins! I used 1/2 cup of brown sugar and 1/4 cup white sugar and they turned out SO delicious!!!

I made this recipe for a number of moms, because it contains quite a few lactogenic ingredients. Everyone loved them, kids included. I made the following substitutions: one-half cup of honey and no sugar, all-bran instead of oatbran because I was out of oatbran, and I added ground flaxseed. Two of these make a great breakfast that you can eat on the go, or while tending to small children.

Very tasty. Still need to play with it before it will be perfect for us.

Great for healthy muffins. I substituted flax for oat bran and milk for buttermilk. Mine still weren't completely cooked after 18 minutes....

Delicious! Used ground flax instead of wheat germ and they came out wonderfully! Omitted the granola topping. Great treat for a lady in the first trimester -- gentle on the stomach and much tastier than crackers!

I'm giving this recipe 5 stars because even after all the changes I made it was still amazing. I appreciate how forgiving & flexible it is & that alone makes it a keeper. After reading through the other suggestions I substituted brown sugar for all white, one can pumpkin for banana, applesauce for oil, wheat bran for oat bran, flax seed meal for wheat germ, & chocolate chips for blueberries. I added 1 tsp of cinnamon & 1/2 tsp of nutmeg. I also only used Eagle Mills All-Purpose Ultragrain Flour because I that's what I had on hand. They took 20-22 minutes to bake. Next time I will try with coconut oil, and make sure to have whole wheat flour on hand. Yummy!

I loved these muffins. The only thing I changed was to substitute yogurt for the buttermilk. I froze any muffins that we didn't eat the first day. Then whenever we wanted one, we'd just pop it in the microwave for a bit and it would taste freshly baked. Yum!

Really good healthy muffin recipe. I didn't have wheat germ so I used ground flax instead. I also used 1/4 c brown sugar and 1/2 c white sugar. Didn't have buttermilk on hand(who does?) so I used 1 t of lemon juice with the milk. I didn't use the nuts. The top comes out golden crispy and chewy and the inside moist and soft. This is the perfect breakfast muffin. I plan on freezing them and taking them to work. Next time I may add an extra banana for some added natural sweetness.

When I want a healthy blueberry muffin this will be it. These are nice and moist and with extra nuts and blueberries added you get some in every bite. I think adding some grated lemon peel or more vanilla would make this muffin better. Thanks for sharing, ZOPOOH.

Exceptional! Wonderful taste, texture and combination of ingredients. In that some post noted too much banana flavor I use half of a large banana and find the amount perfect, adds enough moisture but not an overpowering banana flavor. I also sub out the white sugar and used 1/2 c. of brown sugar instead. The first time I made this recipe I used commerical frozen blueberries and the muffins took on a greenish color. Now I use my own berries that are frozen and add them last to the dry ingredients right before mixing in the mixed wet ingredients. They are beautiful! I make this recipe often. Thanks for sharing!

I love this recipe! I have used it as the base with many fantastic variations. Try adding a shredded carrot. For the holidays, I substituted half a can of pumpkin for the banana, half Splenda half brown sugar instead of white sugar, diced apple in place of the blueberries, and a good dose of cinnamon, clove and nutmeg. Delicious! Thank you so much!

I am going to give this a five star because I think had I used blueberries like it called for it would have been perfect. I used dried cranberries I think they have a lot more sugar contant. Hint if using dried cranberries cut back on sugar. Also added 1/2 teaspoon cinammon maybe will used 3/4 teaspoon next time

These were delicious and made me feel less guilty than eating a regular muffin. I made changes based on what I had. I used a multi-grain baking mix in place of the wheat flour and 1/2 a cup of oat flour in place of the oat bran and whole oats. Skipped the wheat germ and used ground flax seed instead. I used a tablespoon of nonfat Greek yogurt in place of the oil, and 2% milk instead of buttermilk. Skipped the nuts altogether. Even with all the changes the muffins were moist and delicious. Will definitely be making these again. Thanks for sharing your recipe.

I did not find this to be as spectacular as others. My husband who is quite used to my experiments in healthier cooking only ate 1/2 of one muffin- thats about as low of a review as you can get with him. I gave the recipe 3 stars because they do make a suitable breakfast and aren't gross, they just aren't as good as I was expecting.

I'm happy to add my 5 Stars to this recipe! Usually anything with oatmeal or bananas gets the thumbs down at my house. Not these muffins! They vanished in less than 24 hours. Very subtle "healthy" flavoring and big blueberry taste. Thanks for this keeper!

yummy. no oil, sub sour cream. Add cinnamon, all spice and nutmeg

I made these muffins for breakfast this morning and they were a big hit. Also filling - kids gobbled them up but then could only eat one (they also had egg & smoothie). Delicious!! Usually I try to make a recipe exactly according to directions before rating, but this recipe is very flexible so I wanted to share how adaptable it is. The few ingredient changes I made were accepted cooking substitutions, nothing very unusual. I didn't have wheat germ so I doubled the oat bran. I mixed vinegar with skim milk to make buttermilk substitute. No nuts because I didn't have any. And I added a tsp cinnamon to dry ingredients. The cooking changes I made were based on previous muffin baking experience. I think the recipe's instructions would be fine, perhaps just not as pretty of a muffin. Specifically, I mixed wet with dry before adding blueberries. Also dredged berries in flour before gently stirring into batter. (This technique keeps the berries from sinking to the bottom of the muffin and from discoloring the batter.). Then I let the batter sit for 8-10 minutes to allow the baking powder to work. (Used the time to clean up the kitchen). All in all, the recipe's ingredient combination and proportions were perfect and definitely a keeper!

These are fantastic!! The banana adds a wonderful sweetness. My daughter, who doesn't like bananas, gobbled it up. The only change I made was half milk / half sour cream. The muffins were very moist, full of flavor and healthy. This is a keeper!!

Cook 18 minutes. More than that makes the berries burst and ooze.

Delicious!!!! I omitted the wheat germ, oat bran & banana because I didn't have it My variation: 1 c. wheat flour, 3/4 c. oats, 1/4 c. brown sugar, 1/4 c. granulated, 1 tsp. soda, 1 tsp. powder, salt, 1/2 c. applesauce or 1 banana, 1 c. buttermilk, 1 egg, 1 TB oil or applesauce, 1 tsp. vanilla. I've made a few dozen with varieties of: apples, blueberries, cranberries, raspberries, peanut butter chips, chocolate chips, & walnuts. All were YUMMY!!

These are wonderful! I didn't have oat bran, so I just left it out and it was still great. I made nine larger muffins instead of 12 and baked a little longer. I love these! I have also made without blueberries and they make a great banana muffin also.

These were very good. I made some changes, but still felt it deserved 5 stars because it is easily adaptable to your own tastes. I used applesauce instead of banana because that's what I had on hand, and I used Splenda. I'll probably add some brown sugar or molasses next time. But will surely be making again.

Very good for a healthy muffin with such heavy ingredients! I wanted a bit more of the fruit flavor to shine through; I think a tart berry would work better than blueberries - cranberries, or cherries for example. The blueberries tend to get lost in the nutty flavor of the wheat/wheat germ/bran/nuts. Some grated carrot would work well in here, too.

I thought these muffins were great and I love all the healthy ingredients. I left the nuts out and I added a little cinnamon other than that I followed the recipe exactly.This is one I would make again.

AMAZING! So moist and tasty! I loved it so much I threw away all my other blueberry muffin recipes. I made it exactly the way it called for. Yummy.

Sugar free version: These came out great! I used 1/2 cup brown sugar replacement and 1/4 cup white sugar replacement and an extra 1/2 cup of 2% milk. I also added 1/2 teaspoon ground allspice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. . Regular, old-fashioned, long cooking oats were all we had available to use and worked just as well, contributing just a little extra fiber. The extra milk is needed as sugar replacements don't melt the way regular sugar does. Baked products come out hard and dry without adding more liquid. I also let the batter rest for about 10 minutes before baking to let the extra milk absorb into the batter a little more. The muffins came out moist and flavorful. My husband rates this recipe 5 stars and he is a gourmet cook! We'll be having these again!

I know some of you are very opinionated about reviewing recipes that you've changed up a bit; But sometimes it's just necessary. So here's what I did after reading some other reviews: I used only whole wheat flour, only brown sugar, what bran instead of oat bran, applesauce instead of banana and oil, and milk + vinegar (because I didn't have buttermilk on hand). My only complaint is that they are mostly flat on top after baking. Maybe it's just a fluke. This is the first time I've made them. The flavor is fantastically earthy, though! I love em. And they're so much healthier than any other average muffin or sweet bread.

LOVED this! I substituted honey for the sugar (same measurement) and used all whole wheat flour. The only thing I'd change is to take out the banana. It made it taste like a banana nut muffin with blueberries, rather than a blueberry muffin. I, too, think this recipe is a great base for other healthy muffins - I'd like to try an apple cinnamon muffin next time. Thanks for a great recipe!

I made exactly as directed. I wouldn't recommend filling these to the top - they spread out too much. I also wouldn't reduce the sugar as others suggested. It's not terribly sweet as it is, and white sugar helps it rise (which it needs). Overall, a healthy alternative muffin. Definitely not what you expect from blueberry muffins.

Great muffin! I too tweaked it to make it more healthy for my family. I used all whole wheat (ground super fine), used right at 2/3 cup brown sugar instead of white, 1 cup ground oats (no oat bran or wheat germ) and used applesauce instead of oil (which is a bit trivial, but oh well). Oh, and I added a pinch more baking powder and soda for the denser ingredients. They rose beautifully and tasted fantastic. I will definitely make these again!

I have made many different versions of this recipe. This one is the BEST!!! It is so healthy, but is doesn't taste like cardboard or real grainy like most of the others. KEEPER!

Absolutely delicious! Tried some more oat flakes and oat bran, as we like the taste, replaced oat with musli, also added some chocolate, tried them with different nuts, dried fruit, fruit from preserve and so on. Always great. So, feel free to experiment

Overall, good recipe. I made two batches. Batch 1: I followed recipe, omitted the Oat bran b/c I couldn't find it. Great taste. The banana may of taken too much of the flavoring of the blueberries. I might omitt the bananas next time to be more of a blueberry taste. Batch 2: I used Splenda instead of the real sugar. I used soy milk instead of the butter milk. I didn't have oatbran and I added a 1/4 more of blueberries. I muffins came out more dense (probably b/c of the splenda). Still good and less sweet as the others muffins. The hubby "A-OKed" it on both. He liked the texture of the regular muffins but the less sweetness of the Splenda muffins.

These are very, very good for a "healthy" muffin...i followed the advice of other reviewers and substituted the white sugar for a 1/2 cup of packed brown sugar. I didn't have any oat bran so I replaced it with quick cooking oats. I didn't have any wheat germ so i replaced that with flax seed meal. I also used 1 T vinegar w/ 1 cup skim milk since i don't normally have buttermilk on hand. I followed the recipe w/ the exception of the above-mentioned substitutions. The muffins came out very moist and tasty...Next time I will put the oats in my food processor so they have a more "flour-like" consistency (personal preference)on a side note, they did have a strong banana taste (which I like, but if i used this recipe for a base for other muffins I would replace the banana with applesauce. Next time I will also add nutmeg and cinnamon as other reviewers have suggested. I will use this recipe as a base for all future muffins...I think it's a great recipe!

Very tasty recipe. I did use white whole wheat flour for the whole 1 1/2 cups and they did not turn out tough. I used 1/2 cup evaporated cane sugar instead of white and added a bit more wheat germ and oat bran to account for some of a dry ingredient (the sugar) being removed. I also used pecans instead of walnuts--my husband especially noticed this and said really, really preferred the pecans. Muffins are sweet without being overly so. Overall, a keeper recipe!

Substantial, delicious and versatile. Bakes up great as is, but you can easiily make substitiutions as well. Freezes well for a ready-to-go breakfast. I sometimes omit blueberries, double the bananas, add some mini chocolate chips and bake them as mini-muffins for a healthier dessert choice for my family. Delicious with cinnamon added to the batter as well.

This recipe was exactly what I was looking for! The kids all loved these muffins, and I didn't have to feel so guilty about serving them for breakfast since they have a lot of wholesome ingredients. The only things I changed were to use unsweetened applesauce instead of banana, and substituted some additional whole wheat flour for the oat bran since I didn't have any. I also didn't add the vanilla or walnuts. The muffins turned out moist and flavorful and made everyone happy. Although the kids didn't seem to think so, I did think they were a little on the sweet side, which would be easy to change. I also used this recipe without blueberries and replaced part of the sugar with honey to make some awesome honey-wheat muffins. This is definitely a keeper. Thanks!

Delicious, moist, healthy muffins. I didn't have wheat germ, so I substituted equal parts oat bran/oats. I'm not a big fan of bananas, but the mashed banana gives the muffins sweetness with just a hint of banana flavor, and is not at all overpowering. I used frozen blueberries, which added a few minutes to the cooking time.

These were great! I left out the nuts (I have a baby under 1 year) and added more blueberries and used whole wheat pastry flour. Thank you so much for a healthy muffin I can offer my kids!!!

I expected to love these based on all the great reviews, but I was disappointed. They just didn't have much flavor at all. If I were to make them again I'd definitely add cinnamon or allspice...or something!

delicious mini muffins. i followed some of the suggestions and used 1/2 cup of quick oats instead of the wheat germ & bran. added 1 tsp cinnamon and 1/4 tsp nutmeg. used 1 cup milk+1tbsp vinegar to sub for buttermilk. mixed frozen blueberries into the dry ingredients. very moist and yummy. house of 4 enjoyed them

I rarely review, but I felt like I needed to for this recipe. These muffins are absolutely wonderful!! I am always hesitant to make healthy pastry items as they always turn out to have an odd texture and lackluster taste. Not so with these. My mother in law even asked for the recipe and my husband loves them. I would definitely recommend these.

Just made these and they were absolutely delicious! I used grapeseed oil, powdered buttermilk and omitted the nuts. Also, for those on weight watchers, I plugged the ingredients into the recipe builder and it was 2 points (I think this had to do with the lack of nuts and the use of powdered buttermilk). Will be making again!

If I'm going to eat sugar, it needs to be yummy, and these were nothing special. Kind of heavy and dense.

Moist and tasty. They rose way nicer then I thought they would. The only change was spelt flour instead of W.W., a little less sugar and a pinch of cinnamon and nutmeg. I also use only soya so added a tbs. vinegar to that for the buttermilk substitute. I have a whole book on using banana, prune, applesauce ect. for butter or fat replacement.

Thank you, thank you, thank you for this delicious recipe, ZOPOOH! I made some changes because of our dietary needs but I have been trying for a couple of years to find a good cake or muffin recipe that has no fat or sugar in it, and the base of this recipe has let me FINALLY achieve that. Here are the changes I made: I used all whole white wheat flour for all the flour in the recipe, 1/2 c splenda instead of sugar, a heaping 1/2 c of unsweetened applesauce in place of the banana & oil, 1 T vinegar in lactose-free milk (to sour it) instead of buttermilk, 2 egg whites instead of a whole egg, and omitted the nuts. That may sound like a lot of changes, but they are all simple substitutions and resulted in a muffin that is not rubbery or tough--just delicious, healthy & satisfying. I am so THRILLED and so is my family!

mmmmmmmm, I'm so thankful for this recipe! I changed/added a few things: 1. 1.5 c whole wheat pastry flower. 2. 3/4 c light brown sugar packed 3. 1/4 flax seed. 4. 1 c non-fat greek yogart 5. splash of unsweetened light soy milk 6. 1 tablesppon coconut butter or oil, whatever its called!!! :) My husband and I are excited to run out the door in the mornings with these muffins! :)

We both loved these

Super Yummy! Another kid (and adult) hit! And very lo-cal with these modifications: used all whole wheat flour, brown sugar, wheat bran instead of oat bran, about 1 1/2 Tbsp ground flax instead of wheat germ (didn't have any), added cinnamon, nutmeg and allspice, omitted the nuts, 1 extra banana for 3X the recipe, skim milk with lemon juice(1Tbsp per cup) (for the buttermilk), liquid egg whites, and 1/3 cup apple sauce instead of oil.........okay, so that's a lot of modifications. But this was a great base recipe! Tripled the recipe, made 96 mini muffins.....figured out all the ingredients and it worked out to 53 calories per mini muffin! And oh, they are so tasty!!!

I didnt have wholewheat so I used breadflour instead. Nor did I have any wheat germ, so I used a cooked cereal product made with wheat germ, soya grits & selected wheat products. I filled the muffin wells to the top & baked 25 mins. They raised beautifully, were soft, nutty & delicious. They freeze well for individual treats or quick take-away snacks. 5 Stars!!!

Very good! I used 1/2 cups oats and omitted the oat bran...all else as stated. They were not a wow but I would make them again as they are good wholesome ingredients. Thank you for the recipe.

This turned out great! I subbed fat free blueberry greek yogurt for the buttermilk, and cinnamon applesauce for the banana. I accidentally poured in double the vanilla but didn't notice an overly vanilla flavor. It was sweet but not too sweet and did not need butter. I had to keep it in the oven for an extra 5 minutes, which resulted in the edges crisping up, which made it even better!

Best muffins ever! I did brown sugar instead of white, maple instant oatmeal instead of original and all white flour instead of half wheat half white. I have had people asking for the recipe non stop.

verry good and moist.

I used 1/2 cup oatmeal (didn't have oat bran), left out the banana (only because I didn't have any handy), forgot to add the veg oil, and used sliced almonds (because I had them), and probably added just a few more blueberries, and we've been eating them all week (one at a time, they ARE filling!). I'll be doing this again soon!!