Blueberry Muffin Mix

Very good sugar-free option.

We added fresh blueberries and a little cinnamon and they turned out great!

I must have bad luck. I followed the directions. I did add frozen blueberries based on previous recommendations. I soaked the frozen blueberries in warm water to thaw. Set the oven at 325 as directed...they wouldn't cook!? I kept adding 5 mins at a time and check them. they never browned, never completely cooked after adding at least 40-45mins in total. the bottoms were over moist, mushy. They tasted good but had to use a spoon to eat them out of the muffin pan. they reminded me of blueberry pancake. Once they cooled, tasted bad and threw them out. I WILL TRY THEM AGAIN, I THINK THEY MIGHT BE GOOD BUT NO FROZEN BLUEBERRIES THIS TIME.

Terrible. When you're done adding the ingredients, the batter is way too liquid, but I proceeded as directed. At 15 minutes at 325°, I could still see bubbles coming out of the center of the top - not what you want to see in a "muffin". I must have left them in the oven for over 30 minutes, and finally took them out when they were tan on top (I don't think they'd ever brown.) Some looked like they rose and some didn't. Imagine my surprise when I cut open the "risen" ones to find out that they were like popovers - completely hollow inside. A popover batter is mostly eggs and very liquid, so that kind of explains that. The ones that remained only 1" tall were very dense. A lot of the muffin was stuck to the paper. Regardless of height, almost flavorless. If you want sugar-free blueberry muffins, make a regular recipe and use monkfruit as the sweetener.

I did not add blueberries. I used a pan for 6 large muffins, and I got 7 muffins out of the mix. I followed the directions but baked them about 15 or so minutes longer than written. Their consistency is moist and springy. I’d suggest you still use the toothpick test and make sure the inner part of the muffins are done before you take them out; don’t base removing from the oven on their appearance. I love that they are sugar free, but they should definitely be seen as a treat; they require 3 eggs and a 1/2 c. of your chosen oil (I didn’t buy them for keto reasons - I bought them because they had no sugar). The consistency reminds me of a cross between Angel Food Cake and corn muffins. The taste isn’t corny but to me they definitely have that angel food taste only less sugary. I do get that artificial sweetener aftertaste but if you’ve got a strong craving, the aftertaste is no big deal. Adding agave nectar made them palatable enough to finish but I would not buy these again. They’re not tasty enough to justify the price.

It's delicious and has great macros. I substituted the oil for unsweetened applesauce, they came out moist and yummy!!

Great for breakfast.

texture and taste sub par followed the instructions exactly and ended up with inedible cupcakes that I sadly threw away, they were that bad

Fácil de preparar! Nosotros le agregamos frutos reales para mejorar el sabor, aún así no nos gusto del todo el sabor del pan, sabe bastanteare falso.

Not as good as brownies