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What's your favorite muffin recipe. Nothing like a warm muffin and coffee on a cool morning.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

I love lots of blueberries!!!!

I think my favorite muffin recipe at the moment is banana mocha macadmia muffins, but it really depends on the season. Most recently I made some delicious pumpkin muffins.

Banana Mocha Macadamia Nut Muffins Recipe

2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon instant coffee powder or espresso powder
1 tablespoon unsweetened cocoa powder
1/4 cup butter, melted
3/4 cup natural cane sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 1/2 cups mashed ripe bananas (about 3 medium to large)
1 cup chopped toasted macadamia nuts, divided
1 cup mini semi-sweet chocolate chips, divided

Preheat oven to 375F degrees. Lightly grease the bottoms of a 12-cup muffin tin or line with paper liners. In a medium bowl, whisk the flour, baking powder, salt, coffee powder, and cocoa powder until combined. In a large bowl, beat the butter, sugar, eggs, vanilla, yoga and mashed bananas with a wooden spoon until well combined and creamy.

Gently stir the dry ingredients into the liquid until just combined, being careful not to over mix or the muffins will be tough. Stir in 1/2 cup of the nuts and 1/2 cup of the chocolate chips. Fill the muffin cups equally. I love to use an ice cream scoop to make quick, neat, and easy work of filling muffin tins. Sprinkle the remaining nuts and chocolate chips equally among the muffin tops:

Bake until golden, about 25 minutes and transfer the muffin tin to a rack to cool. Cool muffins in the pan for 5-10 minutes and then remove the muffins from the pan and let cool completely on a wire rack or enjoy warm.

Servings: 12 banana mocha macadamia nut muffins

To see a picture:

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Thanks for the recipes. They both sound great! I tried to find blueberries at the store and they were all out.

Straycat,

Blueberry season has past for another year but you can find them in the
freezer section. You don't even have to defrost them before adding
them to blueberry muffin batter.

Thanks Martha for the tip!