Best-Loved Blueberry Muffins

Best-Loved Blueberry Muffins

Homemade blueberry muffins make an extra special treat.

15 min. prep time
12 muffins
12412 Ratings



1 cup warm milk
1/2 cup Land O Lakes® Butter, melted
1 Land O Lakes® Egg, slightly beaten
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries


1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar


Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

Combine milk, 1/2 cup melted butter and egg in bowl. Add all remaining muffin ingredients except blueberries; stir just until moistened. Gently stir in blueberries.

Spoon batter evenly into prepared muffin pan cups. Bake 22-26 minutes or until golden brown. Cool slightly; remove from pan.

Dip tops of muffins in 1/4 cup melted butter, then in sugar.

Serve muffins with butter with canola oil.


Lemon Blueberry Muffins: Prepare muffins as directed above, stirring in 1 tablespoon grated lemon zest with the flour.

Raspberry-White Chocolate Chip Muffins: Prepare muffins as directed above, substituting 1 cup fresh or frozen raspberries for blueberries. Gently stir in 1/2 cup vanilla milk chips with raspberries.

Recipe Tip

- Store muffins in covered container up to 3 days or freeze in airtight containers up to 2 months.

- Muffins can also be baked in non-stick Texas-sized muffin pan. Bake 27-32 minutes. Makes 6 muffins.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 muffin)

Calories: 240

Fat: 13g

Cholesterol: 50mg

Sodium: 230mg

Carbohydrates: 15g

Dietary Fiber: 1g

Protein: 4g

Recipe #9866©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious! Very moist and soft texture. Quick and easy to make.
These muffins came out nice and moist on the inside with a lil crispy top outside. They were great. I did modify the recipe a tad, only because I love experimenting. I didn't warm the milk, I just used it from room temperature and I cooked some maple bacon and crumbled it up and added to muffin batter. So we had blueberry maple bacon muffins. Easy and healthy breakfast.
Grandson loves these cake-like blueberry muffins so much that I just made our second batch within two days. He wanted them sweeter so I added an extra quarter cup of sugar to the second batch. Both times, I added vanilla to the batter and I used a pastry brush to butter tops and sprinkled sugar on top. The recipe is enough for eighteen regular sized muffins using cupcake liners baked at 350º for 20 minutes.
Excellent...Tried other recipes, but this was the best,,,Thanks
Disappointed...based on the review I was expecting them to be delicious but in reality they were quite bland.
Used fresh blueberries - not sweet enough. Baked for 24 minutes golden brown but too hard on top.
My 11 year old daughter wanted blueberry muffins and found this recipe. Wow! Easy to make and wonderfully delicious. My whole family loves these muffins. This is now in our book of recipes, and will be used often. Thank you!!
I made them this morning and they are probably the best blueberry muffins I have ever eaten! I altered the recipe just a tad: Subbed reg. flour w/ non-bleached, added 1/4 tsp. vanilla to the mix, and a little cinn. to the sugar topping --YUMMMM!!! Also, I love the fact that this doesn't call for any vegetable oil, just good ole fashioned, REAL BUTTER!!!
The blueberry muffins turned out so moist and delicious. I eliminated the sugar topping as it would have made it too sweet.
I substituted buttermilk for plain milk for a lighter fluffier muffin. Also I beat my eggs into the milk and then add the melted butter to the measuring cup so that I am pouring all of the liquids into my dry ingredients at once so that I don't over mix the batter and the baking powder doesn't go flat. I have found my life long blueberry muffin recipe at last!!!One I can pass on to the next generation! yeah.
At the time I made these muffins I didn't have any blueberries so I used strawberries instead. They turned out great. Everyone loved this more of a corn meal type of muffin.
The first time I made these muffiins, I used tin pie mix blueberries, which were all I had on hand. Because of the syrup, the muffiins were all blueberry coloured, but tasted delicious, and the syrup made them extra moist. I repeated the recipe, this time substituting a tin of strawberry pie mix, and again was very happy with the result. I intend to try the muffins out with several other fruit combinations as well.
We've been looking for a Blueberry muffin recipe that we would want to use again. I think we found it. We used a courser granulated sugar-like 'raw' sugar to dip more like roll the tops of the baked muffins in-that made and extra glistening, and crunchy topping. We had a lovely breakfast outside on the patio with the muffins, bacon, and eggs. That combination went very well together. My daughter said "No wonder they call it Best Loved Blueberry Muffins".

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