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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

  1. 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.
  2. Spoon batter into greased or paper-lined muffin pan. Bake for 22 to 25 minutes or until golden brown. Cool slightly; remove from pan.
  3. Dip tops of muffins in 1/4 cup melted butter, then in 1/4 cup sugar.
  4. Serve with LAND O LAKES® Spreadable Butter with Canola Oil.

Variations

  1. Lemon Blueberry Muffins: Prepare muffins as directed above, stirring in 1 tablespoon grated lemon peel with the flour.
  2. 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.
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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.

Comments & Reviews

  1. I made these last week. They were delicious! Will keep this recipe handy!

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