I’ve been baking and freezing muffins for a big breakfast at our family reunion this weekend. I made six dozen—two dozen each of three different kinds. Here are the recipes.

Blueberry Muffins (America’s Test Kitchen)

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup sugar
• 4 Tbsp. butter, melted
• 1 1/4 cups sour cream
• 1 1/2 cups fresh or frozen blueberries

Whisk together flour, baking soda, and salt. In separate bowl, whisk egg until well-beaten. Add sugar, then butter in two additions, then sour cream in two additions, whisking after each addition until well-combined. Add berries to flour mixture and gently toss to combine. Add egg mixture to flour mixture; fold just until batter comes together. Divide batter evenly among 12 greased muffin cups. Bake at 350° for 25-30 minutes or until toothpick inserted in center of muffin comes out clean.

Apple-Walnut Muffins (Joy of Cooking)

• 1 1/2 cups all-purpose flour
• 1Tbsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 3/4 cup sugar
• 1 1/2 cups packed finely chopped apples
• 1/2 cup sour cream
• 5 Tbsp. butter, melted
• 1/2 cup chopped walnuts or pecans

Whisk together flour, baking powder, cinnamon, soda, and salt. In large bowl, whisk together eggs and sugar. Stir in apples and let stand for 10 minutes. Stir in sour cream, butter, and walnuts. Add flour mixture and fold just until dry ingredients are moistened. Divide batter among 12 greased muffin cups. Bake at 400° for 14-16 minutes or until toothpick inserted in center of muffin comes out clean.

Cranberry-Orange Muffins (Taste of Home)

• 2 cups all-purpose flour
• 1 cup sugar
• 1 Tbsp. baking soda
• 3/4 tsp. salt
• 1 1/2 cups fresh or frozen cranberries, halved
• 2 Tbsp. grated orange peel
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup milk
• 1/3 cup butter or margarine, melted

Whisk together flour, sugar, baking soda, and salt. Add cranberries and orange peel; toss to coat. In separate bowl, mix together egg, orange juice, milk, and butter. Add egg mixture to flour mixture; stir just until combined. Divide batter evenly among 12 greased muffin cups. Bake at 400° for 18-22 minutes or until toothpick inserted in center of muffin comes out clean.

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