Blueberry-Maple Muffins

I made these for the first time and both my husband and I thought they were terrific. The texture and sweetness were just right for a muffin. We prefer muffins that are distinct from mini cakes. The orange zest and light caramel note from the maple syrup made for very flavorful muffins. (I used dark grade, robust flavor syrup.) I made three small changes: I used whole wheat pastry flour; almond meal in place of the ground flaxseed (I didn't have flaxseed on hand); and added 2 tablespoons of melted butter to the 1/4 cup oil as I like butter in my baked goods and was concerned that the amount of fat was a little too minimal for my tastes. This recipe is going into my permanent file.

These were not good

I replaced the maple syrup with agave nectar. The muffins taste great but I'm still missing something. Maybe it's the maple syrup; I'm thinking of adding walnuts and wheat germs next time I make them. I also think more flaxseeds would be a good idea. Regardless, my husband loves them!

I replaced the maple syrup with agave nectar. The muffins taste great but I'm still missing something. Maybe it's the maple syrup; I'm thinking of adding walnuts and wheat germs next time I make them. I also think more flaxseeds would be a good idea. Regardless, my husband loves them!

Best everMy husband and I think these are the best blueberry muffins we have ever had, plus they are healthy and guilt-free!Pros: Delicious and healthyCons: None

Best ever My husband and I think these are the best blueberry muffins we have ever had, plus they are healthy and guilt-free! Pros: Delicious and healthy Cons: None

These were very blah - they definitely needed at least 1/2 to 3/4 cup of sugar or sugar substitute added. The sweetness seemed to be the only thing lacking. I tried & agree with putting some butter & maple syrup on muffins, made all the difference.

Amazingly easy to veganizeI loved loved loved this recipe. I wanted to make it vegan so I replaced the eggs with apple sauce, used all wheat unbleached flour, used vegan omega3 canola oil, replaced orange zest with lemon zest, and replaced the buttermilk with almond milk). They came out perfectly.Pros: easy, delicious

Amazingly easy to veganize I loved loved loved this recipe. I wanted to make it vegan so I replaced the eggs with apple sauce, used all wheat unbleached flour, used vegan omega3 canola oil, replaced orange zest with lemon zest, and replaced the buttermilk with almond milk). They came out perfectly. Pros: easy, delicious

Okay, Okay, Are you ready for this?! I forgot the sugar and they tasted great! After my first bite, I thought..."Something is missing." Then I realized that I forgot the sugar. The natural sugars in the blueberries and orange juice was enough.

Okay, Okay, Are you ready for this?! I forgot the sugar and they tasted great! After my first bite, I thought..."Something is missing." Then I realized that I forgot the sugar. The natural sugars in the blueberries and orange juice was enough.

These were delicious! I used the dry buttermilk, and didn't mix it well. Taste is fine but a few clumps in finished muffin. I will know for next time! (=

Yum! These were hearty and satisfying for breakfast. I threw in a little extra ground flaxseed meal, walnuts and used frozen mixed berries without any trouble. The orange zest is a great addition! Will make again for sure!

I used frozen mixed berries and added 1 T more orange zest than the recipe called for - it was fantastic! Just sweet enough to feel like you're eating something good for you, moist and chewy. I'm going to make these on the weekends and take them to work for breakfast during the week...yum!!!