Use up the best of seasonal blueberries with Ina Garten's super easy Blueberry Muffins recipe.

Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray. In a large bowl, combine the pecans, sugar and flour. Make a well in the center …

Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.

Line two muffin pans with paper muffin cups. In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together.

Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes.

The Drummonds are a family of chocolate lovers, and these chocolate mini muffins are an absolute favorite. They are simple to make, take very little time to cook and are perfect for a …

Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for until the tops of the muffins are golden brown, 15 to 20 minutes.

Fill each muffin tin cup two-thirds full and bake until the muffins are thoroughly puffed and baked through, 14 to 16 minutes. For the coating: Add the melted butter to a small bowl.

Top each muffin with a generous amount of streusel, pressing the streusel gently into the muffin batter. Bake, rotating the pan halfway through, until golden brown and an inserted toothpick …