Blueberry Feather Muffins
Delightful blueberry feather muffins feature tender crumb and bursting blueberries, perfect for breakfast or snack, appealing to fruit lovers and muffin enthusiasts alike.
Ingredients
Instructions
- Cream 1/3 cup sugar and 1/4 cup butter in a bowl.
- Add egg; beat well.
- Combine 2 1/3 cups all-purpose flour, baking powder, salt, and cinnamon.
- Add to the creamed mixture alternately with milk, mixing well after each addition.
- Stir in vanilla extract; beat well.
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
Tips & Substitutions
For a lighter texture, avoid over-mixing once the flour is added. You can substitute Greek yogurt for half of the butter for a healthier option. If fresh blueberries are unavailable, frozen ones work well, but do not thaw them before adding to the batter. For extra flavor, consider adding a teaspoon of lemon zest.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with a cup of coffee or tea for breakfast or a mid-afternoon snack. For a delightful brunch, serve alongside fresh fruit and a light yogurt dip, or complement them with a slice of Strawberry Rhubarb Coffee Cake.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic wrap and freeze them for up to 2 months. Reheat in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Feather Muffins contains roughly 273 calories, with 4g protein, 43g carbohydrates, and 9g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 489mg per serving (21% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. It’s best to use a blend of both for optimal texture. Start with half whole wheat and half all-purpose to see how you like it.
How do I prevent the blueberries from sinking in the batter?
To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter. This coats the blueberries and helps them distribute more evenly throughout the muffins.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before filling the muffin cups. Alternatively, bake them ahead and freeze for quick breakfasts on busy mornings.
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).