Preheat oven to 400°F and line a muffin tin with paper liners or lightly grease each cup. In a large bowl, mix flour, baking powder, sugar and salt until combined. In another bowl, beat egg, then whisk in milk, vegetable oil and vanilla extract until fully blended. Create a well in the dry ingredients and pour in wet mixture. Gently fold with a spatula just until combined. The batter should be slightly lumpy. Don’t overmix. 
Carefully fold in the fresh blueberries. Fill each muffin cup about two-thirds full. Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool in the pan for five minutes, then transfer to a wire rack to cool completely.

Preheat oven to 375°F and line a muffin tin with paper liners or lightly grease each cup. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract until smooth.
Create a well in the dry ingredients and pour in wet mixture. Gently fold with a spatula just until combined. Don’t overmix. Carefully fold in chocolate chips. Ensure they are evenly distributed.
Fill each muffin cup about two-thirds full. Bake for 20-25 minutes or until tops are golden brown and a toothpick inserted into the centre comes out clean. Let muffins cool in the pan for five minutes, then transfer to a wire rack to cool completely.

Preheat oven to 375°F and line a muffin tin with paper liners or lightly grease each cup. In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate bowl, whisk together sugar, oil and eggs. Create a well in the dry ingredients and pour in wet mixture. Gently fold with a spatula just until combined. Lightly fold in carrots, apples and raisins. 
Fill each muffin cup about two-thirds full. Bake for 25-29 minutes or until tops are golden and a toothpick inserted in the centre comes out clean. Let muffins cool in the pan for five minutes, then transfer to a wire rack to cool completely.

Preheat oven to 375°F and line a muffin tin with paper liners or lightly grease each cup. In a large bowl, mix flour, granulated sugar, baking powder, salt and cinnamon. In a separate bowl, combine melted butter, milk, eggs, and vanilla extract. Whisk together until well combined.
Create a well in the dry ingredients and pour in wet mixture. Gently fold with a spatula just until combined. Don’t overmix.
In a small bowl, prepare streusel by mixing together flour, brown sugar, and cinnamon. Add in the cold butter pieces and mix with a pastry cutter until you have coarse crumbs.
Fill each muffin cup about two-thirds full. Sprinkle streusel evenly over top of muffin batter. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Let muffins cool in the pan for five minutes, then transfer to a wire rack to cool completely.