BLUEBERRY SWIRL MUFFINS WITH FROZEN BLUEBERRIES
Substitute 1⅔ cups frozen blueberries for fresh blueberries. Cook 1 cup blueberries as directed in step 2. Rinse remaining berries under cold water and dry well. Proceed with recipe from step 3 as directed.
BLUEBERRY SWIRL MUFFINS WITH STREUSEL TOPPING
Omit Lemon-Sugar Topping. Instead combine 3 tablespoons granulated sugar, 3 tablespoons packed dark brown sugar, pinch salt, and ½ cup plus 3 tablespoons all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout. Proceed with recipe as directed, sprinkling streusel topping over muffins before baking.
BLUEBERRY SWIRL MUFFINS WITH ORANGE GLAZE
Turbinado sugar is often sold as Sugar in the Raw.
Omit Lemon-Sugar Topping. Add 2 teaspoons grated orange zest to egg mixture. Proceed with recipe as directed, sprinkling 4 teaspoons turbinado sugar over muffins before baking. While muffins cool, whisk together 1 cup confectioners’ sugar and 1½ tablespoons orange juice until smooth. Drizzle each cooled muffin with 2 teaspoons glaze before serving.
BLUEBERRY SWIRL MUFFINS WITH ALMOND CRUNCH TOPPING
Turbinado sugar is often sold as Sugar in the Raw.
Omit Lemon-Sugar Topping. Instead combine ⅓ cup finely ground almonds and 4 teaspoons turbinado sugar in step 1 for topping and set aside. Add ⅓ cup finely ground almonds to flour mixture. Proceed with recipe as directed, adding 1 teaspoon almond extract to batter with vanilla extract and sprinkling almond topping over muffins before baking.