Muffins are a favorite around my house. (Especially with a toddler around.) They’re quick, easy to have as an on-the-go breakfast or snack, and a nice, after-dinner sweet treat! Details for these Blueberry Cream Muffins, from AllRecipes magazine, below!
How to make it an A+: These are good, just basic. Too kick them up a notch, swap out the blueberries for raspberries. This will give the muffins a little zing. And/or, keep them as is, and add a nice streusel topping, which is nothing more than a mix of butter, flour, and sugar sprinkled on top. Enjoy! (Note: the below recipe suggest 1/2 tsp instead of 1 of vanilla, and 1/2 tsp instead of 3/4 of salt. I used the latter as the paper magazine suggested.)