Recipe Ingredients
Muffins
- 1 cup milk
- 1/2 cup LAND O LAKES® Butter, melted
- 1 egg, slightly beaten
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup frozen or non-frozen blueberries
Toppings
- 1/4 cup LAND O LAKES® Butter, melted
- 1/4 cup sugar
- LAND O LAKES® Spreadable Butter with Canola Oil
Recipe Directions
- Heat oven to 375 degrees F. Combine milk, 1/2 cup melted Land O' Lakes® Butter and egg in large bowl. Add all remaining muffin ingredients except blueberries; stir just until flour is moistened. Gently stir in blueberries.
- Spoon batter into greased or paper-lined muffin pan. Bake for 22 to 25 minutes or until golden brown. Cool slightly; remove from pan.
- Dip tops of muffins in 1/4 cup melted butter, then in 1/4 cup sugar.
- Serve with LAND O LAKES® Spreadable Butter with Canola Oil.
Variations
- Lemon Blueberry Muffins: Prepare muffins as directed above, stirring in 1 tablespoon grated lemon peel 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.
Recipe Tip
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 for 27 to 32 minutes.
