Blueberry Muffin Squares
Sweet blueberry muffin squares combine tender crumb with bursts of fresh blueberries, making a delightful treat perfect for breakfast, snack, or dessert for any blueberry lover.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease well a 9 x 9 x 1 3/4-inch baking pan.
- Sift flour with baking powder and salt and set aside.
- In a medium bowl, with mixer at high speed, beat shortening, sugar, egg, and vanilla until well blended.
- Add milk; blend at low speed until combined.
- Add flour mixture and beat one minute longer.
- With a rubber scraper, gently fold in blueberries.
- Turn batter into the prepared pan.
- Bake for 30 minutes.
- Cool slightly before serving.
- Serve warm or cold.
Tips & Substitutions
For a lighter texture, make sure to sift the flour, baking powder, and salt together thoroughly. If you don't have soft shortening, you can substitute with unsalted butter at room temperature. Adding a hint of lemon zest can brighten the flavors. For a healthier twist, consider using whole wheat flour instead of all-purpose flour.
Serving Suggestions
These blueberry muffin squares are delightful served warm or cold. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist. They also make a great breakfast option alongside yogurt or fresh fruit. For a complimentary flavor, serve with a cup of tea or coffee.
Storage & Reheating
Store leftover blueberry muffin squares in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply warm in the microwave for about 15-20 seconds or in a toaster oven until slightly crispy on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Muffin Squares contains roughly 482 calories, with 5g protein, 57g carbohydrates, and 25g 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 1116mg per serving (49% 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 frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding; simply fold them in frozen to prevent the batter from turning blue. This will give you bursts of blueberry goodness in every bite.
How can I make these muffins gluten-free?
To make gluten-free blueberry muffin squares, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help achieve the right texture. Adjust baking time if necessary.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will give the muffins a rich flavor while maintaining moisture. Just ensure they are softened before mixing.
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).