- 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 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries
- 1/4 cup LAND O LAKES® Butter, melted
- 1/4 cup sugar
- LAND O LAKES® Spreadable Butter with Canola Oil
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.
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.
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. Makes 6 muffins.