Homemade blueberry muffins topped with melted butter and sugar are not too sweet and are the perfect breakfast treat.
Story Behind the Recipe
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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
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 bowl. Add all remaining muffin ingredients except blueberries; stir just until moistened. Gently stir in blueberries.
Spoon batter evenly into prepared muffin cups. Bake 22-26 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool slightly; remove from pan.
Dip tops of muffins in 1/4 cup melted butter, then in 1/4 cup sugar.
Serve muffins with Butter with Canola Oil.
Read the Story Behind the Recipe
Prepare muffins as directed above, stirring in 1 tablespoon grated lemon zest with the flour.
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.
Store muffins in covered container for up to 3 days or freeze in airtight containers for up to 2 months.
Muffins can also be baked in non-stick Texas-sized muffin pan. Bake 27-32 minutes. Makes 6 muffins.
For the perfect summer breakfast, start with sweet muffins studded with your favorite berries. Just add sunshine and coffee.