15 Reviews of Blueberry Flax Muffins

From: Roosie

On Nov 15, 2004

I had some troubles with these. Here's the email I sent Paula: "Hey Paula, I made your Blueberry Flax Muffins (#99333) last night, but came across some problems. I followed the recipe pretty much exactly- I did make a couple subs that I usually make (subbing whole wheat pastry flour for the white and sucanat for the sugar/Splenda). Everything looked okay... I poured the batter into cups and stuck them in the oven 400F, as directed. They puffed up and looked good... then, they deflated in the middles. Still gooey on the inside too. I cooked them for closer to half and hour and had to remove them in the end for fear of burning, but some of them still are a bit gooey in the center. We toasted them in the toaster oven to cook them through, and they taste GREAT, but I don't know what went wrong. I was looking at this recipe I have made, that is quite similar to yours (Blueberry Buttermilk Muffins #29383) and I was wondering if maybe the amount of applesauce is listed wrong in the recipe? It seems that too much liquid could cause the problems that I had, so I was thinking maybe you transcribed it wrong? Or do you think it was somehow an error on my part (I have been racking my brain, but I can't think of anything I did that would cause this.) I would love to figure out what the problem was, because they taste so yummy and they are so healthy. I would love for these to be the standard for blueberry muffins in my home, but I just wish I knew what went wrong!!" Paula said the thinks it could be the amount of buttermilk. I will perhaps experiment with these again soon, because the flavor is wonderful and they are healthy to boot! Thanks for the recipe, Paula. Hope I can figure out what went wrong...

From: Miss Annie in Indy

On Dec 7, 2004

After reading Roosie's review, I made these muffins today. Followed the recipe and I could tell the batter was to runny. Added aprox 3/4 cup more flour, stirred, added blueberries and baked. They turned out wonderful and have a great taste. Next time I make these muffins I will only use 1/2 cup of buttermilk. The only reason I gave this recipe 4 stars instead of 5 is because of error in ingredient amount. It is really a wonderful, healthful muffin.

From: LonghornMama

On Apr 24, 2005

Paula, these mufins are delicious! The only change I made was to use sugar for splenda. Also used frozen wild and regular blueberries. Tender, moist with lots of blueberry flavor. The lemon compliments the blueberries quite nicely. With no fat added and ground flax seeds, these muffins are a wonderful healthy choice for breakfast or snack. I had no problems with the batter, it was exactly the consistency it should have been. The muffin cups did look full, but no problems with overflowing. We'll have these again and again! Thanks, Paula, for another super recipe!

From: Juushinkan

On Mar 1, 2007

I made these and put about a third less buttermilk because of previous comments. It still came out perfectly, and they were wonderfully tasty. These aren't a horribly sweet muffin. That's what's nice about them. Every bite is sweet and tart all at once. Very interesting! I'm using these as a relatively low cal mid morning snack.

From: bluemoon downunder

On Jan 16, 2006

Delicious, very moist and so healthy! I made these after searching for recipes using flax seed meal which I am keen to use in more recipes. I made these muffins with SR flour, brown sugar (I’m still too suspicious of sugar substitutes to use them) and some absolutely yummy organic blueberries. I forgot to buy apples to make some apple sauce so I improvised and subbed mashed bananas. I also used ¾ cup of yoghurt and ¼ cup milk instead of the buttermilk. I made them in silicon mini muffin pans, simply because they are new and I was keen to use them! The mixture was the exact quantity for two pans so the yield was 24 mini muffins. Minus one which we ate while removing the cool muffins from the pans! I’ll be making these again! Thanks for a wonderful recipe, Paula!

From: Chef Polly

On Jan 26, 2005

I've made this recipe several times now. I make them exactly as the recipe directed and they are wonderful! Even my husband loves them.

From: ShaGun

On Feb 27, 2006

I'll be making these muffins again. I got asked for teh recipe by 3 people. I did make some variations because of what I had on hand: whole wheat pastry flour instead of regular flour, regular sugar in place of the Splenda, 1/2 cup blueberry yogurt and 1/2 cup mashed banana instead of teh buttermilk, and butter extract instead of the lemon extract.

From: silkychef

On Mar 8, 2008

Loved these muffins. Made the following subs due to lack of ingredients. Used self-rising flour with half the salt, baking powder and soda called for. Used 6 oz nonfat vanilla yogurt and 2 oz 1% milk instead of buttermilk. Used toasted wheat germ instead of oat bran. Used frozen blueberries. Very light and moist!

From: mama's kitchen

On Sep 18, 2005

Healthy and yummy! Cool! Thanks PaulaG

From: Fabbie

On Nov 3, 2009