Best-Loved Blueberry Muffins
12
muffins
15 min
PREP TIME
40 min
TOTAL TIME

Ingredients

Muffin

1 cup warm milk

1/2 cup Land O Lakes® Butter, melted

1 large Land O Lakes® Egg, slightly beaten

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries

Topping

1/4 cup Land O Lakes® Butter, melted

1/4 cup sugar

 

Land O Lakes® Butter with Canola Oil

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Spoon batter evenly into prepared muffin pan cups. Bake 22-26 minutes or until golden brown. Cool slightly; remove from pan.

  4. STEP 4

    Dip tops of muffins in 1/4 cup melted butter, then in sugar.

  5. STEP 5

    Serve muffins with butter with canola oil.

Tip #1

- Store muffins in covered container up to 3 days or freeze in airtight containers up to 2 months.

Tip #2

- Muffins can also be baked in non-stick Texas-sized muffin pan. Bake 27-32 minutes. Makes 6 muffins.

Tip #3

- Read more about this recipe on Recipe Buzz® Blog.

Tip #4



Variations:
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.

Nutrition

240Calories
13Fat (mg)
50Cholesterol (mg)
230Sodium (mg)
15Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  February 17, 2018

Just made these and while they came out fairly fluffy they didn't rise as much as I would like and they are very plain. They definitely need a topping because the sugar amount makes them far less sweet than other muffins. I used 1/4 cup light brown and 1/4 cup regular sugar just to get it a little sweeter but that didn't do it.

— says McGruber
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  May 19, 2016

my family love it! I made blueberry muffins since I tried to learn how to bake muffins . I am not best baker or cooking but I keep to cooking or baking. I am not perfect but muffins tastes very perfect!! Thank you!

— says Sarah
Helpful?
  February 14, 2016

I made these went Meyer lemons as my Valentine's Day present to my husband. They are very good. I squeezed a but of lemon juice in and used a little less zest. The lemon is subtle but a great addition. I dipped them in King Arthur Baking's sanding sugar for a bit more crunch. The husband's on number two alreafy. Good thing I doubled the recipe.

— says Barbara Carson
Helpful?
  June 26, 2015

Delicious! Very moist and soft texture. Quick and easy to make.

— says Joy
Helpful?
  March 08, 2015

These muffins came out nice and moist on the inside with a lil crispy top outside. They were great. I did modify the recipe a tad, only because I love experimenting. I didn't warm the milk, I just used it from room temperature and I cooked some maple bacon and crumbled it up and added to muffin batter. So we had blueberry maple bacon muffins. Easy and healthy breakfast.

— says M
Helpful?
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make