Blueberry Power Muffins with Almond Streusel

  • ediemay Posted: 03/01/10
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    Very good blueberry muffin recipe. I was pleasantly surprised. Didn't have instant oats so I ground up old-fashioned oats. Used skim milk instead of 2% and plain, low fat greek yogurt. Also used ground almonds for the streusel. Loved the previous reviewer's idea of adding chia seeds, so I threw some in. I will make these again!

  • bubby427 Posted: 06/16/09
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    Amazing! Highly suggested!

  • ChefNanny Posted: 02/03/09
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    I made these muffins for the family that I nanny for and they love them! I made them in larger portions and ended up with about 18 good sized muffins. The only thing I would do is add more blueberries next time!

  • Hillary1980 Posted: 01/11/11
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    I made these with my 10 month old in mind. I wanted a healthy muffin to give him, so I skipped the streusel altogether and served it with a cinnamon compound butter. I used a whole 16 oz. container of blueberries, and they turned out great. I think the recipe should read "1 1/4 cup all purpose flour" in the beginning, because the 1 1/2 cups flour should be divided. I found it was a bit dry after mixing, so I added a touch of milk to help. I will make these again, adding in cinnamon and flax the next time. But, they were gobbled up, so it's a keeper!

  • xspinteach Posted: 03/19/09
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    I made these muffins yesterday and got rave reviews! Even from my husband who doesn't even like blueberries! I made an error though when making the streusel. I added 1/4 cup of brown sugar instead of the tablespoon. They were delicious! I also took the other reviewer suggestion and added more blueberries! 2 cups actually. I also made 24 muffins instead of 30. I would definitely recomend this recipe!

  • valeriekc Posted: 04/23/09
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    I've made these two times. My family loved them. I made the streussel topping one time with oats, brown sugar and butter and it was delicious. Definitely a keeper!

  • Laurie61 Posted: 06/14/09
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    This recipe was very tasty. I used white whole wheat flour for the entire recipe and it gave it a whole wheat taste. If you don't like all wheat taste, would recommend mixing the flour. I also used Splenda for baking and it had very little sugar taste. I'd probably use half and half sugar next time. But it is definitely worth making again.

  • MelCrawf Posted: 11/26/10
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    Not great. Took way longer to cook than stated (almost 10 minutes more); they didn't rise well and had a gummy texture. Very disappointing.

  • lalongi Posted: 03/13/11
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    Muffins tasted wonderful and had more of a cake like consistency. However when I saw "power" in the name I, like another reviewer, expected them to have enough substance to be used as a breakfast on the go but they aren't. However, for a brunch or for an event they are wonderful I used frozen blueberries tossed in a little flour beforehand and they worked great but I found i needed to add them right before baking and work quickly and they didn't turn the batter blue. All in all a great recipe, but not a lot of substance

  • MMatics Posted: 02/26/10
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    This recipe is versatile. I made it adding raspberries, pine nuts, and chia seeds. It still turned out just as good. Very easy to make too.

  • tinkervamp Posted: 09/25/10
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    These are delicious! I keep trying new muffin and bread recipes, but I keep coming back to this one. It's my family's favorite. I throw in 1/4 c flaxseed for extra nutrition.

  • lhuang Posted: 05/19/11
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    I made 24 muffins, since I didn't have an extra muffin pan. These tasted overwhelmingly like vanilla yogurt, which I didn't really like. Although, the streusel on topping was nice, I wouldn't make these again.

  • KathrynNC Posted: 05/21/11
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    I thought these muffins were excellent! Followed the recipe itself exactly (using a kitchen aid stand mixer) and then made some in a mini muffin pan. Only had to cook a couple minutes less. Note: I know it has a few poor reviews, but I'm inclined to think maybe some accidentally skipped ingredients or substituted with something not appropriate. I have always been told that baking is a chemical reaction that forces you to follow the recipe exactly, including not only type and quantity of ingredients (such as flour, baking soda, etc.), but also make sure you combine in the proper step. Do this and I think you'll have success!!

  • DarDar923 Posted: 07/22/11
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    Excellent. One of the best blueberry muffins I've ever had!

  • ehaisten Posted: 01/29/12
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    I agree with anther reviewer that the flour does need to be divided, so use 1 1/4 cups and reserve the other 1/4 cup for the streusel topping. The muffins still tasted a little "dough-y" but overall, they weren't too bad.

  • emdiez Posted: 05/14/12
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    AMAZING!!! I used almond milk instead of 2% (it's what I had). I don't like blueberries, so I used blackberries and banana instead. I can't wait to make these again. Simply delicious!!!

  • seaside725 Posted: 05/24/13
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    I thought these muffins needed more flavor. I also agree that they were a little doughy. I have had better blueberry muffins

  • KEMommy Posted: 04/30/12
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    I have made these muffins many times over the years, and they are great every time. I usually add some chopped up frozen cranberries to add a little zing. My go-to muffin recipe!

  • jdjennin Posted: 03/18/12
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    I don't understand all these quasi-negative reviews. These muffins taste great, have excellent texture, and are healthy. If we're going to criticize them so harshly, could we post an alternative muffin recipe so that everyone is aware of what an exemplary muffin is? Thanks.

  • Marullos Posted: 04/16/12
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    Excellent. Made the recipe exactly and they came out delicious, very moist and flavorful. You don't need to separate the flour. The recipe specifies, 1.5 cups all purposae flour for the muffins, then another .25 cup for streusel.

  • debbieshuman Posted: 11/01/12
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    These muffins are delicious and easy to make. I adjusted the recipe by using 1% milk instead of 2% and I used 2 cups of blueberries. I also made 24 instead 30. Mine were ready in exactly 15 minutes. They came out of the oven beautifully browned yet not over cooked. I may leave the streusel off in the future.

  • aws1144 Posted: 12/08/13
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    Very easy and so good! Perfect balance of sweetness for my family every one at breakfast this morning! ....did not have yogurt on hand so subsituted 1 cup milk and was wonderful!

  • NurseG Posted: 02/10/14
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    I used coconut milk and sub'd apple sauce for oil. Great flavor but did stick to paper liners. Will skip the paper next time.

  • jmeleeS Posted: 08/13/13
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    Solid recipe - I used a pint of blackberries and a cup of blueberries for more berry-goodness, but otherwise followed directions for these muffins. Unlike other C.L. recipes which use whole wheat flour in baking, I can really taste the wheat in these. I was also surprised to find that the vanilla yogurt did not add a whole lot of flavor / taste to the muffins. All that said, it's a solid muffin recipe (Though I have made better from alternative recipes) and they do keep you pretty full with the whole wheat component. Don't be afraid to substitute different fruit combinations; I believe if I were to make these again, I would consider a peach & mango combination. Enjoy!

  • Vicuska Posted: 07/05/14
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    Very nice, moist muffins! I had to make some alterations, as I did not have yoghurt (neither vanilla, nor plain) at home. Thus I used sour cream instead. Also, I added a handful of frozen cranberries. I used a 12-muffin tray and a 24 mini muffin tray, both of which I packed well. The muffins in the 12-muffin tray thus baked 10 min longer in my oven, the 24 mini muffin tray they baked for 16 min. I will definitely make this many more.

  • YvonneInVail Posted: 05/13/14
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    I wanted to make a super healthy muffin for my children to eat for breakfast, but also something that TASTED really good. This is a really delicious muffin, especially if you use really good quality ingredients. I even ground my own wheat for the wheat flour to boost the nutritional content! I also added 2 cups of fresh, HUGE blueberries. Y.U.M.!!!

  • JJsMom21 Posted: 07/18/14
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    Great recipe! I had to make a couple of small changes, I didn't have any wheat flour on hand so is used all purpose. I subbed buttermilk for the milk and used Greek vanilla yogurt. The muffins are fantastic! Next time I make them I will use the whole wheat flour.

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