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Making these for the second time right now. They're super yummy! Made them with less berries per the comments and they turn out awesome. Just sweet enough but substantial and fiber-rific!

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Nurse Zim April 20, 2010

Mine made about 20 muffins and they burned on the bottom. They did taste great, i'd make them again just lower the heat.

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Laura Charlonne May 22, 2009

It called for too much blueberries. I also used used anise extract to add a little extra taste. They turned out good. Next time less blueberries, probably half.

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Mikie's Wife August 09, 2006

These were VERY tasty! I was looking for something somewhat more healthy for an on the go breakfast! I used frozen blueberries which made the color funky, but did not effect the taste, and only 1 cup...I cannot imagine using the whole amount...way too much I would imagine. I also used the almond extract. I was afraid the 1T baking powder was a typo, but the batter filled the muffin cups nearly to the top for 12 and they did NOT ooze all over so that pleased me VERY much. The texture is wonderful! I will be making these again!

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Michelle S. April 27, 2005

These are delicious, but we found that they're just too full of blueberries even for my blueberry-loving family. I weighed my berries and used 12 oz. like called for and I think next time I will halve the amount.

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Sherri35 January 20, 2005

Awesome muffins. We added some mashed banana the second time and they were very good both ways. Yummy!

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duck_man September 22, 2003

Loved these muffins. The kids will eat anything with blueberries & the bran will add a little fiber to their diets. Thanks.

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karenway March 05, 2003

EXCELLENT muffins! I made these last night, at one and froze the rest for breakfasts and lunches this fall. Used mostly whole wheat flour and I also replaced the margarine with applesauce. Turned out graet!!

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spatchcock August 25, 2002
Blueberry Bran Muffins