Sugar-Dipped Blueberry Muffins

Sugar-Dipped Blueberry Muffins

Nothing is more special than the extra special treat of homemade muffins.

15 min. prep time
12 muffins
242 Ratings



1 cup milk
1/2 cup LAND O LAKES® Butter, melted
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries


1/4 cup LAND O LAKES® Butter, melted
1/4 cup sugar


Heat oven to 400°F. Combine milk, butter and egg in large bowl. Add all remaining muffin ingredients except blueberries. Stir just until flour is moistened. Gently stir in blueberries.

Spoon into paper-lined or greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.

Dip tops of muffins in melted butter, then in sugar.

Recipe Tip

To make pan muffin squares, heat oven to 375°F. Prepare as directed. Spread batter into greased 13x9-inch baking pan; drizzle with butter and sugar. Bake for 30 to 35 minutes or until light golden brown. Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin)

Calories: 240

Fat: 13g

Cholesterol: 50mg

Sodium: 430mg

Carbohydrates: 29g

Dietary Fiber: 1g

Protein: 4g

Recipe #9933©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

Very good recipe, easy to follow. Dipping the cupcakes is a little weird but they taste so good. I did a tiny bit of a spin I added some dried Back Currants and cinnamon. Delicious!
These muffins were fairly good. I think they would be better if you added a TSP of baking powder instead of the listed TBSP. They tasted alot like baking powder. But the sugar topping idea was nice and tasty. Also, I would reccomend using fresh not frozen blueberries, because I used frozen and they didn't have much taste.

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