Blueberry Cornmeal Muffins are ready in 30 minutes and have a subtle crunch from cornmeal. They bake up tender and butte ...

It seems like common sense to fill every single cavity when making muffins, right? Wrong! Here's what you should do instead ...

Using a No. 16 disher or ¼-cup (60-milliliter) measuring cup, evenly divide the batter among the muffin cups, filling each cup to the top of the muffin pan (or a little higher if using tulip ...

A recipe for Jordan Marsh blueberry muffins is included. The first of the blues have ripened as local farms herald the start ...

Top muffin batter with the streusel topping, about 1 heaping tablespoon of crumble per muffin (it may seem like a lot of streusel, but it spreads out as the muffins rise).

Scoop the batter in to the liners. For jumbo muffins, each cup should be filled a little over 3/4 of the way full and will hold 150 to 160 grams of batter. Bake for six minutes.

Cranberry orange muffins: Replace 1/4 cup of the milk with orange juice. Stir in 1 tablespoon of orange zest. And fold 1 cup ...

The warm weather calls for this vegan summer blueberry loaf that is basically a giant muffin, perfect for breakfast or snacks ...

Cinnamon and apple is a classic combination that adds warmth and comfort to any dessert. This pairing is so versatile that it ...

Mushy berries make mushy muffins! Those super-soft, slightly wrinkled blueberries might seem perfect for baking, but they’ll often disappear into your batter, creating blue-streaked, soggy patches.

While you normally wouldn’t want to overmix muffin batter, doing so in this case, while also double-sifting the dry ingredients, makes for a thicker batter, Vasavada said.