Best-Loved Blueberry Muffins
15 min
40 min



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


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

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.


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


Explore reviews from
our online community

  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
  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
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