muffin pan with 12 regular-size muffin cups; paper baking cups if desired; cooling rack
Use fat-free (skim) milk, decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce for 3 grams of fat and 140 calories per serving.
Make muffin batter as directed. In medium bowl, mix 1/4 cup all-purpose flour, 1/4 cup packed brown sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons firm butter or margarine, pulling 2 table knives through ingredients in opposite directions or a pastry blender, until crumbly. Divide batter evenly among muffin cups and sprinkle each with about 1 tablespoon streusel.
Omit blueberries. Stir in 1 cup chopped apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
For nicely shaped muffins that have no rim around the edge, grease only the bottoms of the muffin cups, using cooking spray.
The secret to making tender muffins is to not overmix the batter. Just stir until all of the flour looks moistened and there are some lumps, then gently fold in the blueberries.
Carefully stir blueberries into the muffin batter.
Using an ice cream scoop is an easy way to fill muffin cups.