I’m so excited to kick off another year of Kitchen Conversations. For the Land O’Lakes Test Kitchen, this is our chance to talk about our favorite subjects — baking, cooking, new recipes and delicious food in general — with some of our favorite people.
Last year, we had a great rapport with some bloggers you know and love, like the The Pioneer Woman, Two Peas & Their Pod, A Spicy Perspective, the Little Kitchen and A Farmgirl’s Dabbles.
This year, all five of those bloggers are back, and we’ve invited even more talented writers and recipe developers to join in the fun. We thrilled to welcome Picky Palate, Bake at 350, the Novice Chef and Fifteen Spatulas to the party.
Our first Kitchen Conversation is all about the simple goodness of our favorite recipes.
One of my family’s favorite is an American classic – blueberry muffins. But, like any family, we like to do things our own way. Some people laugh when I tell them that our Best-Loved Blueberry Muffins were one of my boys’ favorite supper side dishes while they were growing up. (But other people remember having muffins as a side dish when they were growing up, too, so I know it wasn’t just us.)
While they’re delicious for breakfast or brunch, these berry-packed little muffins always made dinnertime just a little more fun. Alongside ham or a roast, something sweet makes a lot of sense. And, of course, my boys knew they had to eat their vegetables, as well.
What makes these muffins especially “best-loved” is one extra step after you bake them: You dip them in melted Butter with Canola Oil and a little sugar for a crunchy topping. I highly recommend our spreadable Butter with Canola Oil for any muffin recipe you may bake up. It’s always spreadable right out of the refrigerator, because there is just enough canola oil added our pure, sweet cream butter.
Like so many of our recipes, these muffins are easy to customize and make your own. How about adding grated lemon zest, or substituting raspberries and white chocolate chips for the blueberries? Or — how would you make them?
For the muffins
· 1 cup milk
· 1/2 cup Land O Lakes® Butter, melted
· 1 Land O Lakes® All-Natural Egg, slightly beaten
· 2 cups all-purpose flour
· 1/3 cup sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 cup fresh or frozen blueberries
For the topping
· 1/4 cup Land O Lakes® Butter, melted
· 1/4 cup sugar
· Land O Lakes® Butter with Canola Oil
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 large 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.