BEST LOVED BLUEBERRY MUFFINS

Nothing is more special than the extra special treat of homemade muffins.

Preparation 15 min.
Baking 24 min.

1 cup milk
1/2 cup Butter, melted
1 egg, slighty beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries

1/4 cup Butter, melted
1/4 cup sugar

Heat oven to 375 degrees F. Combine milk, 1/2 cup melted 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 sugar.

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.

TIP: Store muffins in covered container up to 3 days or freeze in airtight containers up to 2 months.

TIP: Muffins can also be baked in non-stick Texas-sized muffin pan. Bake for 27 to 32 minutes. Makes 6 muffins.

Yield: 1 dozen muffins