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Muffin mixtures are often on the dry side (especially the blueberry one, which moistens as the blueberries cook). Adding additional liquid could result in pointed muffins rather than nicely rounded ones and may cause the heavier ingredients to sink to the bottom.
• To speed up the process, use a 1/3-cup measure to scoop the batter into the pans (It’s quicker and neater than using a spoon.). Fill each muffin cup about 3/4 full.
• If you use frozen blueberries, make certain that they are still frozen or only partially thawed — fully defrosted berries may fall apart and will make the muffins soggy.
There is no limit to the possibilities for variation. Sweet or savory.
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