These blackberry and blueberry muffins are moist and sweet. They are made with wholemeal flour and wheatgerm, but the kids do not seem to notice.
I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour. - 11 Jun 2007 (Review from Allrecipes USA and Canada)
These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turned out great- moist even with the w/w flour and wheat germ. Highly recommend! Even my hubby loved them! - 21 Oct 2006 (Review from Allrecipes USA and Canada)
I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for the sugar. I think it cuts out about 40 cals per muffin. These are a great snack, my husband and I love them. - 13 Sep 2004 (Review from Allrecipes USA and Canada)