In a large mixing bowl, combine flour, baking powder, salt and 1 cup sugar. Set aside.

In a medium mixing bowl, lightly beat the eggs with a fork or whisk. Add the sour cream, melted butter, lemon zest, and lemon juice. Blend well.

Make a well in the center of the dry ingredients and pour the wet ingredients in the well. Fold together just until the dry ingredients are moistened. Do not over-mix!

Add the blueberries and gently fold into the batter. Again, do not over-mix.

Spoon the batter into the muffin tin, filling each cup 3/4 full. Sprinkle the top of the muffins with remaining 1/4 cup white granulated sugar. Bake for 16-18 minutes until faintly golden brown on top and a toothpick inserted in center comes out clean. Then remove the pan from the oven and set it on a rack.

Cool muffins in the pan for 1 minute. Remove muffins from pan and continue to cool on the wire rack for another 10 minutes. Store in an airtight container in the refrigerator.

Recipe adapted from a Southern Living recipe posted on myrecipes.com.

Preheat oven to 350ºF. Line a 12-count cupcake pan with paper liners.

In a large mixing bowl, combine all of the ingredients (including the blueberry/juice mixture). Fold together ingredients just until combined. Scoop batter into muffin cups. I filled mine just about to the rim of the muffin wells.

Bake in a 350ºF oven until a toothpick inserted comes out clean. This will take about 25-30 minutes.

Makes about a dozen muffins.

Place the dates and water in a small saucepan. Heat, uncovered, over high heat. As soon as the mixture comes to a boil, add the baking soda. Mixture will foam up so be careful. Immediately reduce the heat to medium or medium high if mixture starts to foam over. After a minute or two, the dates should begin to break down. Use a wooden spoon to stir/mash up the dates a little. Let the mixture simmer for another five minutes or so until the dates break down into a paste-like mixture. Add an additional splash of water if the mixture starts to look dry before the dates have completely broken down. Once dates have broken down, remove pan from heat and set aside to let cool.

In a large bowl, combine the flours, cocoa powder, baking soda, baking powder and salt. Add the date paste, vanilla, milk, bananas, oil and peanut butter and stir until well combined. Do not over-mix. Fold in the chocolate chips.

Place about a heaping tablespoon of batter into each mini muffin cup or pour batter into prepared loaf pan. Bake for 12-13 minutes for mini muffins or about 40-45 minutes for a loaf. Muffins are done when the tops feel firm to the touch.

Adapted from The Muffin Myth.

In a medium bowl, add egg and whisk with a fork until frothy. Add milk, oil and bananas.

Pour wet ingredients into dry and stir into batter. Don’t over-mix as the muffins will be tough.

Spoon batter into greased muffin tins or tin with muffin liners. Bake at 400ºF for 20-25 minutes. Makes 12-14 muffins.

So very yummy!

2. Combine the flours, baking powder, baking soda, salt and pepper in a large bowl. Add the zucchini and feta cheese and mix until combined.

3. In a medium bowl, whisk together the feta, milk, oil, eggs, and basil. Add to the first bowl and mix gently until everything is combined.

4. Scoop mixture into muffin pan and divide evenly between 12 cups. Bake for 15-20 minutes or until lightly browned on top.

Using an electric mixer, beat the butter and sugar together until the butter is thoroughly mixed in, then add the applesauce, eggs and vanilla. Mix until smooth. Add the salt, baking powder and five spice, then slowly add in the flour until just combined.

Dice the pear into small 1/4 inch chunks and fold into the mixture. Then scoop the batter evenly into the prepared muffin tins. Sprinkle the top of each muffin with a little brown sugar.

Bake for 14-20 minutes until the tops are dome-shaped and a toothpick inserted into the center comes out clean. Cool for 3-5 minutes before removing from the muffin tin.

In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.

In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts. Add the dry mixture to the wet mixture and mix until completely combined.

Fill the muffin holes 3/4 full with batter. Bake for 30 minutes or until muffins test clean.

Serve with butter and honey!

Combine flour, cornmeal, baking powder, and salt in a medium bowl.

In another bowl combine milk, orange juice, eggs, honey and yogurt. Mix well.

Add wet ingredients into the dry ingredients. Blend well. Fold in corn. Combine well.

Pour into muffin tins filling each liner about 3/4 full.

Bake 12-14 minutes or until a toothpick inserted in the center of one comes out clean. Remove pan from oven and set it on a rack. Let muffins cool 5 minutes before removing them from the tin and letting them cool another 5 minutes on wire rack.

I love mine served with a healthy spoonful of honey. Enjoy.

In a bowl, whisk together flour, baking soda, cinnamon and salt. In another bowl, whisk together eggs, banana and honey. Mix the wet ingredients with the dry and then add in the walnuts and apple. Fold it all together.

Fill the batter to the top of the lined cups. Bake for 30 minutes or until a tester comes out clean. Remove pan from oven and remove the muffins from the pan. Let them cool on a wire rack.

Adapted from wholeliving.com.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and sea salt. Set aside.

In a small bowl, combine the buttermilk and slightly-cooled melted butter. Slowly fold the buttermilk/butter mixture into the flour mixture. Stir until the ingredients are combined and the dough takes on a stringy consistency. If you have a stand mixer, attach the dough hook and transfer the dough to the bowl of your stand mixer. Knead the dough for 2-3 minutes or until it is smooth and easy to handle. If you do not have a stand mixer on hand, then knead the dough in the bowl with your hands for about a minute (make sure to flour your hands as the dough is sticky).

For the filling:
Combine the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, butter and minced apple. Mix to combine with a fork and set aside.

Dump the dough onto a generously-floured work surface and flour the top of the dough as well. With your hand press the dough into a 13×9 inch rectangle (give or take an inch). Spread the filling onto the dough, leaving a 1 inch border around the edges.

Roll up the dough, starting with the shorter end, rolling it very carefully and tightly, into a log (this can get messy, so have a scraper on hand just in case the dough begins to stick to the work surface. Once rolled, cut the log into 6 equal pieces. Place each piece (cut side down) into the muffin tins. If you would like smaller muffins, then cut 8-10 pieces and spray 2-4 more muffins molds.

Bake the muffins at 400 F for 25-30 minutes or until they begin to brown slightly.

While your muffins are baking, prepare your glaze. In a small saucepan, combine the apple cider, confectioners’ sugar, honey, vanilla extract, nutmeg and cinnamon stick. Bring to a boil and lower the heat to a simmer. Let the mixture reduce for about 25-30 minutes or until the glaze reaches your desired consistency.

When they are done remove your muffins from the oven, set the pan on a wire rack and allow them to cool for 5-10 minutes. Then remove them from the pan and lightly drizzle the glaze on top or serve on the side for dipping. Enjoy!