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.
- 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.