Comments on: Blueberry Oatmeal Muffins

By: Gloria B

Gloria B — Fri, 06 Sep 2024 18:43:53 +0000

Great recipe. I changed only to part whole wheat flour but followed exact recipe otherwise. The muffins were just sweet enough, moist and tasty! This will be my go-to for blueberry muffins or bread in the future. I like the Notes too; very helpful. Thanks!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 06 Sep 2024 11:48:27 +0000

In reply to Alex. Hi Alex, For mini muffins, bake 11-13 minutes at 350°F (177°C) the entire time.

By: Alex

Alex — Fri, 06 Sep 2024 03:09:44 +0000

Great muffins for the whole family! Question: For mini muffins do you still do the 425 temp step?

By: Sally

Sally — Tue, 03 Sep 2024 11:59:17 +0000

In reply to Van. Hi Van, I haven't had this happen before. Try frozen blueberries and see if the issue persists.

By: aritri

aritri — Tue, 03 Sep 2024 02:00:28 +0000

it came out perfect and oh so tasty. perfect for packing breakfast at school.

By: Rosa

Rosa — Mon, 02 Sep 2024 21:46:12 +0000

The muffins were really nice, not too sweet and quite squishy. The batter was slightly runny to begin with, using the gram amounts, but I added a bit more flour and they seemed great. I also subbed the cinnamon for some nutmeg which worked well too. Soaking the oats was a cool touch as I haven’t seen that before!

By: Van

Van — Mon, 02 Sep 2024 18:14:28 +0000

The batter was so soft and moist but the only issue I ran into was the blueberry became super sour after baking it. I used fresh blueberries and they were sweet however after cooking, they became too sour. Will using frozen blueberries not do this?

By: Sally

Sally — Mon, 02 Sep 2024 11:36:58 +0000

In reply to Carol. Absolutely. No changes, just skip the berries.