In an old Canadian cookbook (Food That Really Schmecks, by Edna Staebler), there is a mandate about muffins that they must, like true scones, be eaten hot, right out of the oven.
In our world, such timing is not always possible, so baking ahead, freezing and reheating works as a good backup plan. When made with whole grains and minimum sugar, muffins for breakfast on the run can be as good for you as that bowl of granola or oatmeal in the morning, and a healthier afternoon pick-me-up than most things you can buy on a coffee break at work.
This is also the time of year for using up stored and frozen local produce while we await new crops to direct our menus. In my freezer I have blueberries, strawberries, applesauce and puréed winter squash; a friend gave me some dried apples from her very own trees. Why not turn some of these fruits into breakfast? The method and proportions are tried and true: You mix up a base of wet ingredients, including the fruit or winter squash for nutrition and moist texture; then fold in pre-sifted (or at least tossed together in advance) dry ingredients until just blended, and drop by serving-spoonfuls into greased muffins tins (or into paper or foil-lined muffin tins sprayed with a vegetable oil). If you want a relaxed weekend breakfast with these hot from the oven, mix wet and dry ingredients and store separate in the refrigerator, prepare muffin tins the night before and finish blending (with one eye open) in the morning. They can be in the oven before the coffee finishes brewing.
Tip: Lyon Farms sells last summer's blueberries, blackberries and strawberries frozen at the farmers' markets in Durham and Carrboro.