I created this recipe because I wanted to eat muffins, which don't contain too much butter.The blueberry juice overflowed while I was baking, so it's better to mix the blueberries into the batter so the result will look better...These muffins aren't too sweet, so add some more sugar if you have a sweet tooth! Recipe by Niktwins

I made these muffins with yogurt instead of milk and since they came out so fluffy and moist, I posted the recipe.When you add something sweet like jam, reduce the amount of sugar.Watch the muffins while baking and adjust the time depending on your oven. Recipe by Komomomomo

I wanted to make a dessert with salt-preserved cherry blossoms. I made these muffins as I though the salt-preserved cherry blossoms would go really well with cream cheese and yogurt. Topping with cherry blossoms, they became a perfect dessert for spring. Check out my recipe for "Cherry Blossoms Preserved in Salt".Cream the butter and sugar really well until the mixture becomes white and pale. Mixing the flour too much makes the batter heavy, so fold the flour in gently, leaving some unmixed. I wanted to make them light-colored muffins, so I didn't use eggs. Cover with aluminum foil to prevent burning. Recipe by Mimato

I wanted to make refreshingly tart and cheesy muffins. I tried making them with images of spring and cherry blossoms in mind Since they're so simple to make, I often bake them for snacks.Just mix in the ingredients in order. Fold in the flour and baking powder in 3 - 4 parts. Mix briskly at the end. Recipe by Mimato

I had marmalade, so I combined it with yoghurt to make these refreshing muffins!Don't over-mix when you add the flour. Fold in gently in cutting motions. Recipe by Komomomomo

The breakfast staples of banana, kiwi and yogurt are nice as they are but I wanted a little change to my usual breakfast. I made muffins with them. Have them for breakfast for a change.Use very ripe kiwi and banana. Still over a low heat, and try to evaporate as much liquid as possible.Fill the paper cups 80% full. If you put in too much batter, it might overflow and your muffins won't rise nicely. Recipe by yaburie

I have made various muffins, but this is always the basic recipe. Since it's a basic recipe, it is light and slightly sweet. Top with your choice of topping for different flavors.Since the baking time will vary depending on the oven, poke the muffins with a skewer to determine if they have finished baking. If serving the following day, after they have cooled but are still warm, place them inside a resealable plastic bag. Depending on the topping (which can include black tea, chocolate chips, red bean paste, blueberries, processed cheese [cut into small cubes], or grated cheese), you can enjoy these muffins either for breakfast or for a snack. I think coffee or some other bitter tasting topping goes surprisingly well with these. Recipe by nathu

fast and easy to do with what ya got on hand

I'm always looking for new ways to hide food groups in my recipes for the kiddos. 👍👍 This makes me very happy as they get grain, dairy, fruit, and veggie all in one little delicious snack! (Even though technically zucchini is a fruit,... right?🤔) These are good plain or with toppings and also with cream cheese spread! Yum! 😍 #muffins #zucchini #yogurt #banana