I made this recipe because my husband and I picked 10 pounds of fresh blueberries, and I was looking for a somewhat healthy, but still sweet use for some of them. I followed the recipe exactly, except I used dark brown sugar instead of light because that's what I had, and I added extra blueberries since I had so many. The muffins taste good--not too sweet and the blueberries cooked nicely. These are also not heavy like many recipes that use whole wheat flour. However, they don't look all that appetizing, so unless you're feeding people who are used to healthy looking muffins, I don't think these would compete with other sweet foods. Also, the topping cooked completely into my muffins and didn't have the consistency, look, or flavor that I wanted. If I made these muffins again, I would probably add some salt to the batter. I would also try adding the topping after baking for 15 minutes so that the sugar/butter don't bake into the muffins. Overall, a great way to get whole grain!