Blueberry Muffins

I also use the basic muffin recipe and pretty regularly change up the fruit in it.

Ingredients:
* 1/2 cup unsalted butter, melted and cooled slightly
* 2 eggs
* 1/2 cup whole milk
* 2 cups AP flour
* 3/4 cups plus 1 tsp sugar, divided
* 2 tsp baking powder
* 1/2 tsp salt
* 2-1/2 cups fresh or frozen blueberries

Directions:
1. Whisk butter, eggs, and milk in a bowl.

2. Combine flour, 3/4 cup sugar, baking powder, and salt in a separate bowl.

3. Stir wet ingredients into dry ingredients until just combined. Don't overmix. Gently fold in berries.

4. Divide batter evenly among prepared cups. Sprinkle with remaining tsp sugar.

5. Bake at 375 until knife test is clean and the muffins are golden brown, about 25-30 minutes.

Banana Muffins

This is by far, the best of many banana muffin recipes I've tried.

Ingredients:
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 large bananas, mashed
* 3/4 cup white sugar
* 1 egg
* 1/3 cup butter, melted

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.