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 ...

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).

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 ...

Preheat oven to 450 degrees. Clean and rinse blueberries. Beat shortening with sugar and vanilla until well mixed. Beat in ...

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 ...