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Bran Muffins a la Brian
A bran muffin made with buttermilk and golden raisins. This is a recipe that is a combination of a variety of trials and errors. It is the only bran muffin recipe my husband likes.
Bran Cereal Fruit Muffins
I keep this recipe for large gatherings, even picky eaters like these muffins!
Applesauce Bran Muffins
Applesauce replaces oil in this old recipe for healthy bran muffins. Great for breakfast or a snack.
Sour Cream Muffins
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Blueberry Skyr Muffins
I fell in love with skyr when I visited Iceland a few years ago. It's a mild, thick yogurt and high in protein as an added bonus. I used blueberry-flavored skyr to make this blueberry skyr muffins recipe and it gave them such a tender texture!
Almond Flour Blueberry Muffins (Gluten Free)
Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).
Glazed Lemon Blueberry Muffins
Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!
Lemon-Blueberry Protein Muffins
Delicious and moist lemon blueberry muffins made with protein powder.
Vegan Blueberry Muffins
These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.
Best Lactose Free Blueberry Muffins
You won't miss the dairy in these tangy blueberry muffins! They have great flavor and a moist texture that produces muffins that no one will believe came from a dairy-free recipe. Be sure to check the label on your margarine for milk solids. Some margarines will contain some milk product.
Ricotta-Blueberry Muffins
This is my favorite ricotta-blueberry muffin recipe!
Make-Ahead Blueberry-Cinnamon Muffins
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
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