Good...not very sweet, but excellent when served with a bit of butter and raspberry preserves. I used fresh blackberries, which worked beautifully. I agree with other readers that the sugar on top should be added earlier in the process for it to bake into the muffin...otherwise it just falls off.
Whole-Grain Blackberry Spice Muffins
Natalie137 Posted: 07/26/09
78jessica Posted: 07/13/10
These are not super. I used a mix of fresh blackberries and raspberries. After a day sealed in a bag the muffins got very soggy. I didn't like the texture of the rolled oats in the muffins, if I make again I'd put them in the food processor first. Also not quite sweet enough - but I think that was due to the blackberries I used being slightly under-ripe.
heidimotsch Posted: 01/19/09
I was so excited to taste these muffins after all of the great reviews I read. Gross! They were AWFUL. The flavor was off, overly sweet and bitter at the same time, the texture was gritty, and there was nothing delicious about them. WILL NOT make again, wouldn't even try this recipe with a different kind of berry.
davidslori Posted: 06/16/09
I love that this muffin doesn't use alot of butter, I was able to substitute 3/4 c whole wheat flour, and also used 3/4 c brown sugar, plus omitting it for the topping. My entire family loved them, and I made a blackberry batch and a blueberry batch (added 1/2 cup flax seed to this one)-both very yummy!! Used the thicker old-fashioned rolled oats for a more chewy texture.
Guezzie Posted: 04/27/09
Moist and delicious. I only had 1/2 cup of oats, so I supplemented with oat bran. I also cut down the brown sugar to about 3/4 c. You don't really need the granulated sugar on top for them to taste great. If you do want to use it, I recommend adding it before the 16 min. bake time because the sugar just fell off mine when I added it at that point. Also, it filled up a 12 spot muffin tin perfectly. I don't know what that business is about 17 muffins! I didn't use liner papers either (how un-green!); just sprayed the holes with olive oil from a Misto.
rmiller2 Posted: 08/05/10
These were amazing muffins! I made a half recipe and used light brown sugar instead of dark and cinnamon and nutmeg instead of apple-pie spice. Also, I used a little more blackberries than called for and didn't add the extra sugar on the top and I was glad I did. They are sweet enough and have a perfect amount of blackberries. I baked them for 15 minutes and they were done. The texture was nice and chewy, the textures and flavors of the oatmeal and the blackberries blending really well. The flavor was great, any sweeter would be too much. Would definitely make again with these alterations.
misslauren81 Posted: 01/31/10
Good muffin overall. I added ground flax seeds for added nutrition. Very sweet and satisfying...also seemed to get better with age.
DocMeg Posted: 12/02/10
These muffins are delicious and easy to assemble. I substitute mixed frozen berries for the blackberries, as I like the variety of different berry flavors. Make sure to keep them in the fridge once cooled; as if they sit on the counter in a bag too long, you'll have a science experiment on your hands!
grace33083 Posted: 12/13/10
Did half of this recipe with 1/3 cup of brown sugar (instead of 1/2 cup), 1/4 tsp cinnamon + 1/4 tsp nutmeg instead of 1/4 tsp apple spice, no sugar topping, and fresh blackberries. I cut the sugar based on others' reviews, but since blackberries are not a particularly sweet fruit, the muffins needed more sugar than I used.
kelscooks Posted: 09/16/11
Excellent. Light, fluffy muffins. I wasn't sure what to expect given the wide range of ratings on this recipe. I used 2 cups of fresh blackberries and I didn't chop them. I used whole wheat flour. I used 1 tsp of mixed baking spices rather than 1/2 tsp pie spice, and I sprinkled the tops with cinnamon sugar right when I put them in the oven. I baked them for 20 minutes. The result was an amazingly light and fluffy muffin. I got 18 medium sized muffins. I will definitely use this recipe again with fresh or frozen blackberries or blueberries which often yield a bland or soggy muffin (my opinion).
Narpet Posted: 07/30/12
I made these exactly as the recipe said, except I didn't have apple pie spice so I internetted what was in it and approximated my own. The muffins turned out alright, in that the consistency wasn't bad and the recipe made exactly as many as promised. However, as others have noted, it really needed more sugar for these muffins to be properly delicious. I eat healthy granola bars and things so I understand that not everything in the world needs to taste like a candy bar, but I think a proper blueberry muffin ought to not taste overwhelmingly of oats and flour.
seaside725 Posted: 11/07/13
We weren't a big fan of these muffins. Besides being grainy, I thought they were on the dry side. I kept them refrigerated after baking them, so I didn't have the problem of them getting soggy.