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Homemade blueberry muffins make an extra special treat.
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.
Dietary Fiber: 1g
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.
WOW THESE MUFFINS ARE WONDERFUL!!!!! AND SO SIMPLE TO PREPARE. LEFT OUT THE TOPPING AND THEY WERE JUST AS GOOD. THANK YOU!
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2936
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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