Aunt Milly'S Blueberry Muffins
Sweet and fruity blueberry muffins with a tender crumb, perfect for breakfast or snacks, appealing to both kids and adults who love fresh baked treats.
Ingredients
Instructions
- Preheat oven to 400°F (moderate hot).
- Grease the bottom of muffin cups or use paper baking cups.
- Beat the egg with a fork.
- Stir in milk and vegetable oil or melted shortening.
- Blend in the dry ingredients: baking powder, salt, sugar, and flour.
- Stir in flour until just moistened; batter should be lumpy.
- Fold in one cup of well-drained blueberries.
- Fill muffin cups two-thirds full.
- Bake for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute half the vegetable oil with applesauce for a healthier option. Make sure not to overmix the batter; it should remain lumpy for the best results. If fresh blueberries are unavailable, frozen ones work well too, but do not thaw them beforehand to prevent excess moisture.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added flavor. They pair beautifully with coffee or tea. For a delightful brunch spread, consider serving alongside Nana'S Chiffon Cake or fresh fruit salad to complement the muffins.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, microwave for about 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Milly'S Blueberry Muffins contains roughly 225 calories, with 3g protein, 33g carbohydrates, and 9g fat. It is a good source of calcium (17% of the Daily Value), vitamin A (16% of the Daily Value), and iron (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute whole milk with almond milk, soy milk, or any other non-dairy alternatives. Just ensure that the non-dairy milk is unsweetened to maintain the desired sweetness of the muffins.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs. Avoid overbaking, as this can lead to dry muffins.
Can I add other fruits or ingredients to the batter?
Absolutely! You can add other berries like raspberries or chopped strawberries for a fruity twist. Additionally, consider mixing in nuts or chocolate chips for added texture and flavor. Just be mindful of the total volume to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).