These were good. I made them with half white and half whole wheat flour, and 2 eggs instead of the egg substitute. Next time I'll skip the topping, the muffins don't need it!
To tluvgolf I went to the site you suggested for a better blueberry muffin (cooksillustrated) but you have to become a member to get the recipes. Thanks, but there are too many free recipe sites out there to be bothered with cooks illustrated.
Very good blueberry muffins and low in fat, relatively. I will reduce the sugar amount to 3/4 cup next time since a little sweet for me. But definitely will make again!
Easy and delicious! I did use 1/2c white flour and 1/2c whole wheat flour. Next time I'll add more blueberries, just personal preference. Healthy, low calorie snack that's yummy!
but this one is better- http://www.cooksillustrated.com/recipes/detail.asp?docid=19363- it takes a cup of blueberry with a teaspoon of sugar in a small pan over medium heat and cooks for about 6 minutes mashing the berries this cools and when the batter is in the muffin pans you swirl a teaspoon of this mixture into each muffin and wow does this ever make the blueberry muffin POP.
These muffins were very moist and delicious. I took them on a girls getaway, the girls all loved them and they traveled very well.
I made a few changes as my husband has een told to watch his sugars. I used ff plain yogurt instead of buttermilk and real eggs. I used 1/2 sugar and 1/2 splenda and 1/2 whole wheat flour and 1/2 white flour. I also had to use frozen blueberries as frest were jut too expensive. There are no leftovers. They were that good.
These were some delicious muffins! The batter is a lot smoother than a traditional muffin, yielding a more cake-like final product. I had a overnight guest who said "I'm not normally a muffin guy, but these are great!". I will definitely make again...