You can substitute raspberries for blueberries if you prefer in these delicious low fat muffins. Easy to make and healthy!
Used different ingredients. So easy - so tasty! I wanted a healthy alternative to cake, so I made these for my one year old to take to day care to celebrate her birthday. I did tweak the recipe some-- (I doubled the recipe) I added a couple egg yoks, a little extra vanila and a whole lot of blueberries. Then I baked them in mini-muffin pans instead of a cake pan, and baked them a few degrees cooler. They came out very moist and flavourful. I think the trick is to pack them full of blueberries. One of the teachers even asked for the recipe! - 29 Sep 2008
Used different ingredients. A quick recipe, but not too much flavour, besides the blueberries. Adding a little sugar on the top before putting them in the oven helps to sweeten it up, and yes it does need tweaking. The mix after adding the egg white mixture was too dry and I had to add more egg whites. Using all whole wheat flour can make them too bready, maybe doing half wheat and half white; I'll let you know when I try! - 29 Sep 2008
Used different ingredients. I changed the brown sugar to 1/2 cup sugar. I used 2 whites. I added 3/4 cup skim milk, 1 tablespoon oil, 2 tablespoons natural applesauce, and a little salt. I had 3/4 cup banana and 1 1/4 cup blueberries. I baked them at 200 degrees C for 18 minutes. Next time I will try all applesauce and use splenda for half of the sugar. My husband, 2yr old, and I really liked them. My husband said they taste more like a quick bread than a muffin, but still very good. - 29 Sep 2008