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A Treasured Gift: Best-Loved Blueberry Muffins

A Treasured Gift: Best-Loved Blueberry Muffins

 When I feel like baking, quick breads are on the top of my list.  Why?  Because, they are “quick” to make. They don’t require kneading or rising time like yeast breads. 

Baking powder, baking soda and/or eggs are used for leavening.  Some examples of quick breads include biscuits, pancakes, popovers and muffins – glorious muffins!  I adore muffins.  You can add all kinds of delicious ingredients to muffins.  Nuts, chocolate, dried fruit, vegetables (zucchini, carrots, etc.), bacon, cheese, fresh or frozen fruit – oh my, the list could go on and on. 

Of course, blueberry muffins are a classic.  Way back when I was engaged a friend threw a bridal shower for me.  She asked that everyone bring a recipe card with their favorite recipe written out as a gift for me, the soon-to-be bride.  Those recipes were a wonderful way to kick-start my very own recipe collection.  A blueberry muffin recipe was my friend’s gift to me (Thanks Chris!). 

Her recipe was not just for classic blueberry muffins as it included a buttery, sugar topping that makes them extra special.  These muffins quickly (no pun intended) became one of my go-to recipes.  After more than 29 years, I still make them regularly.  Her lovingly written recipe card is stained and tattered but, I still use that original recipe card and think of her each and every time I pull it out of my recipe box.  The recipe for Best-Loved Blueberry Muffins includes a couple of variations.  I always make the Lemon Blueberry Muffins variation.  The Raspberry-White Chocolate Chip Muffins are also quite good.  But then, I’ve never met a muffin I didn’t like.

Muffins are very easy (and quick) so let’s get started.  The key to a great muffin is to not over-stir or beat the batter.  So, a word of advice - be gentle.

Turn your oven on to 375°F before you begin mixing so it will be ready to go.  No mixer is required to make muffins, just a wooden spoon.  Combine the milk, melted butter and egg in a large bowl.

milkbutteregg1

Now add the flour, sugar, baking powder and salt.  That’s all the remaining muffin ingredients except the blueberries.  If you are making the lemon variation here’s where you add the lemon peel too.

addsalt

Gently stir the flour mixture into the milk mixture just until the flour mixture is moistened.  Do not over-stir or beat this mixture or you will have muffins that have tall peaks, a tough texture and lots of tunnels or holes once they are baked.  The mixture should look like this – lumpy and rough.

moistened

Very gently stir in the blueberries.  I used fresh blueberries but, frozen will work just fine.  If you use frozen, be sure to stir them in while they are still frozen.  If they have thawed you will end up with muffins that are a purple/blue color because the blueberries will “bleed” color into the batter.  But, don’t worry, they will still taste good – they just look kind of funny.

blueberries1  blueberries2

 Spoon the batter into a greased or paper-lined 12-cup muffin pan. 

scooping-into-muffincups

If you don’t own a muffin pan you can buy the foil muffin “papers” or baking cups.  Just place 12 foil baking cups on a  15x10-inch jelly-roll pan or cookie sheet and spoon the batter into the cups.

 foil-baking-cups

Bake for 22 to 26 minutes or until they are golden brown.

warmfromoven2

Let the muffins cool slightly and then remove them from the pan.  While they are cooling melt ¼ cup butter in a small bowl in the microwave.  Be careful, it only takes 20 to 30 seconds to melt and be sure to cover the bowl with a paper towel so butter doesn’t splatter all over your microwave (yes, I have learned from experience!).  Place ¼ cup sugar in another small bowl.  Now the muffins are ready for dipping.  Take each muffin and dip the top first in the melted butter

dip-in-butter

and then in the sugar.

 dip-in-sugar

Serve these sparkly-topped muffins warm and get ready for lots of smiles.

If you aren’t planning on eating all12 muffins I recommend holding off on the dipping steps.  They will store better undipped. 

 Just before serving, heat the muffins for just a few seconds in the microwave and dip the tops in the butter and sugar.  Enjoy! Oh, and I’d love to hear how you started your recipe collection.  Please leave me a comment and let me know.

Remember, too, to rate and review this recipe, Best-Loved Blueberry Muffins.  I'd love to hear about the times you have made blueberry muffins!

On Monday we will feature a recipe perfect for summertime entertaining.

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