I made these this weekend and. they. were.
I used this recipe as my base then added
1 Cup blueberries* (fresh or frozen, thawed first)
1 tsp cinnamon
*mix the blueberries into the dry ingredients, this will coat the blueberries and prevent them from turning your batter purple.
I love these muffins. They are soft, tender, fluffy and full of goodness. Hubby and I ate half the batch before the day was done so I decided that I better freeze the rest so that he could have some in his lunch next week. To freeze them, I individually wrap them in plastic wrap, then put them all into a freezer bag with the date marked on them. They will keep like this for 2-3 months, if wrapped properly. To pack them in my hubby's lunch I just take one out of the freezer in the morning, and he unwraps it at lunch, gives it a few seconds in the microwave and it tastes just like it came out of the oven.
What a yummy lunch time treat.