Food and Wine’s recipe for blueberry muffins is the kind of baking recipe that you can whip up in the morning. No active yeast, rising, or tricky techniques are needed. Yes, the “crumb topping” may sound difficult, but all that’s involved is mixing melted butter in with flour, sugar, baking powder, and salt. The crumbs look very fancy and are tasty too, but were a little on the sweet side for me. Don’t cover the entire top of the muffin with crumbs unless you want something very sweet. After making the recipe once, I think that throwing in some add-ins would be interesting. Swap out the crumb topping for some oats or granola. True some AP flour for bran flour. Throw in some other berries or even apples with the blueberries. Or just follow the recipe, throw ’em in the oven, and let the scent of fresh baked muffins waft over your house.