8 Reviews of Raspberry or Blueberry Corn Muffins

From: loof

On Oct 4, 2008

Delicious! I used 1 real egg instead of the egg substitute, otherwise made just as specified. I also used paper liners but I won't next time because the muffins did stick to them a little. These were so moist and tasty and the blueberry is fantastic with the cornbread. I loved these - thanks for sharing this recipe!

From: CoffeeB

On Feb 16, 2008

What a great muffin for those watching there fat and calorie intake. I follow the WW plan most days of the week and so this is just perfect for a snack. Since it isn't a very sweet muffin, (which works well for me) maybe subbing Splenda for the sugar would suffice. FABULOUS little morsel!! Made for 123 Hit Wonders 08~

From: RatInHat

On Nov 11, 2007

To die for! Absolutely to die for. Delicious, moist texture, packed with blueberries... just perfect. This muffin made a great breakfast. All I did was add a little Splenda to each muffin to make them slightly sweeter. Thanks for this great recipe, I will make again!

From: justcallmetoni

On Apr 28, 2008

I think I have just found my favorite cornbread recipe. I used half Splenda and half sugar to cut the colories a bit more and thought they were just terrific. They were a little sweet for me so I might use less next time but the muffin itself was tender and moist with a great texture and crumb. As a small household, I had the batch do double duty splitting the batter just before adding in the vanilla; adding corn and scallions to half for a savory side to taco stew and vanilla and blueberries to the other half as breakfast. Nice big muffins for just 2 WW points each. Thanks MsSally. Made for the Safari Supper Club's *Spring Spectacular*.

From: bluemoon downunder

On Dec 22, 2008

Another of MsSally's super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally's Low-Fat Banana Buttermilk Muffins! I made these with raspberries which we love and an egg - a wonderfully golden yolked free-range egg from a workmate's farm - rather than egg substitute. Otherwise I followed the instructions exactly. Again, thank you for sharing this great recipe. Made for Holiday Tag.

From: MarraMamba

On Sep 30, 2007

These are fantastic. I used frozen blueberries and low fat buttermilk. Its amazing these have so little fat and still taste great!

From: pattikay in L.A.

On Sep 11, 2007

A very nice muffin, with a good corn-y texture, but not too dry. These are not too sweet, so if you like a sweeter muffin, you might want to add a bit more sugar, or maybe sprinkle some on top before baking. I baked mine for 18 minutes and they were just right. The amount of berries was just right and they went well with the corn flavor. Thanks for sharing!

From: breezermom

On Dec 7, 2008

These were good, I just couldn't seem to accept the blueberries in a corn muffin. The corn muffin is a sweet cornbread, similar in taste to a Jiffy mix cornbread. Mine were done in just 18 minutes. This is a quick and easy recipe, its just not my personal preference. Made for Everyday is a Holiday tag!