Homemade blueberry muffins make an extra special treat.
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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 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.
- Store muffins in covered container up to 3 days or freeze in airtight containers up to 2 months.
- Muffins can also be baked in non-stick Texas-sized muffin pan. Bake 27-32 minutes. Makes 6 muffins.
- Read more about this recipe on Recipe Buzz® Blog.
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.
Explore reviews fromour online community
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!
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.