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Rich and delicious blueberry muffins. The secret is the sour cream.
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Serve these muffins as part of a buffet spread, and see how many of your guests come back for seconds.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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A sweet and tangy lemon glaze permeates these lemony, zucchini muffins for a yummy treat to go with your morning coffee.
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These muffins are extra moist because they are made with pumpkin and tender pieces of apple. Made with whole-wheat flour, these are perfect for a breakfast-on-the-go or an afternoon snack.
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A delicious non-sweet breakfast muffin alternative featuring the classic combination of bacon and corn.
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Cut back on the sugar and dial up on banana and chocolate flavor in this quick and easy muffin recipe.
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Carrot, apple, and bran cereal bring sweetness and flavor to easy, hearty muffins that are sure to start your day out right.
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Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.
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A grown up version of an old favorite: moist banana muffins with chocolate chips, shredded coconut, and a bit of whiskey for a little extra kick.
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Get Blueberry-Lemon Muffins Recipe from Food Network