Heat oven to 375°F. Combine milk, 1/2 cup butter and egg in large bowl. Add all remaining muffin ingredients except blueberries. Stir just until flour is moistened. Gently stir in blueberries. Spoon butter into 12 greased paper-lined muffin cups. 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 sugar. 1 dozen muffins
Store muffins in covered container up to 3 days or freeze in airtight containers up to 3 months.
One muffin provides 240 calories, 4 g protein, 15 g carbohydrates, 1 g dietary fiber, 13 g fat, 50 mg cholesterol, and 230 mg sodium.
Lemon Blueberry Muffins: Stir in 1 tablespoon grated lemon peel with the flour. Raspberry-White Chocolate Chip Muffins: Substitute 1 cup fresh or frozen raspberries for blueberries. Gently stir in 1/2 cup white baking chips with the raspberries. Provided by Land O Lakes
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