Whole-Grain Blueberry Muffins

I have been making this recipe every week since I discovered it. The muffins keep well and are delicious hot or cold, with or without butter. Like someone said earlier, you can skip processing the grains together and it still turns out great. I made these muffins for an event and they got rave reviews as well.

This recipe looks and sounds great but I am a diabetic and 13 gr of sugar is way too much for me

This is an easy and tasty recipe! I made some adjustments, using Fage greek yogurt, and didn't use flaxseed as I didn't have any on hand. I think not having the quarter cup of grain helped with the dryness. They have a healthy amount of sweet, taste healthy without being too heavy.

These muffins are a big hit with our young kids. Frozen wild blueberries work well. I have made these muffins both with pulsed ingredients and without, and it works well each way. These muffins freeze well. Thanks for this recipe!

Just made these and they are delicious! I used non fat vanilla yogurt instead of plain. The batter was pretty stiff as I folded in the berries but they turned out light and moist. Will definitely make again. I plan to sub in some cornmeal for the whole wheat flour and try with other fruits, maybe apples.

I didn't pulse the oats, etc. and I think it made for a more interesting muffin. I added cinnamon also. The batter seemed a little dry, but they didn't turn out that way for me. The key is not to over mix and not to overbake. With so little butter, I was surprised by how tasty they were.

Just made a batch of these and cant wait to email the recipe to my daughter. They are soooo good! Not dry at all, dont know what happened to other bakers but my batch is moist and delicious. I'll be making these again for sure! Thanks RealSimple!!

Just made these muffins and followed the recipe and noticed they were so dry that they wouldn't even hold their shape so I went on line to see if the ingreds matched up to the magazine version. It did. Read the reviews and other people said how dry they were. So I added a mashed banana and still wicked dry so added some buttermilk. These are the worst muffins I've ever had. They're hopeless. Did a 4x batch because I work and make large batches whenever I bake & freeze and just wasted about $40 worth of fresh blueberries and ingreds making this. This is the 3rd recipe from RS I've tried that wasn't very good. Will stick to cooking magazines in the future and not a magazine that tries to be all things.

These were very, very dry to the point where they didn't even hold their shape. The batter was very clumpy. The taste had promise but I wouldn't make them again. I double checked the ingredients, but the recipe needs much more moisture.

These muffins were delicious, very moist & packed with blueberries. I even used non-fat yogurt instead of low fat because it's what I had on hand. I also added an extra tsp of vanilla, but made no other changes to the recipe. Everyone I shared these with was impressed that a healthy, low calorie, low fat muffin could taste this good. This recipe is a keeper and I'm might experiment with other fruits - maybe apple or raspberry.

Although nutritional sound, the recips is bland. My husband usually devours the muffins I make but this recipe he stopped at two. If you do make it, I recommend that you bring the wet ingredients to room temperature before you wisk them together to avoid clummping.