D.P. Whitmer'S Blueberry Muffins(This Recipe Won Third Place In "Connecticut Post" Contest.)
Tender and flavorful blueberry muffins with a hint of cinnamon, perfect for breakfast or snack time. The combination of fresh blueberries, a hint of cinnamon, and a slightly crumbly texture makes these muffins a delightful treat for all ages, especially those who love fruity baked goods.
Ingredients
Instructions
- Lightly spray the inside of muffin tins with nonstick spray and wipe inside each muffin cup with a paper towel or tissue.
- Spread soft butter around the inside of each muffin cup liberally.
- Set aside the tins in a cool place.
- In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup confectioners sugar, and 1/2 teaspoon cinnamon; mix well.
- Add the fresh or frozen blueberries to the dry mixture and toss to coat.
- Reserve the blueberry mixture at room temperature.
Tips & Substitutions
For a lighter muffin, consider substituting half of the all-purpose flour with whole wheat flour, similar to how it's done in Whole-Wheat Apple Cinnamon Muffins. If you prefer a sweeter muffin, you can increase the granulated sugar slightly. Ensure your butter is at room temperature for easy mixing, and gently fold in the blueberries to prevent them from breaking.
Serving Suggestions
Serve these delectable muffins warm, ideally with a pat of butter or a dollop of cream cheese for added richness. They pair beautifully with a cup of coffee or tea for breakfast or a mid-afternoon snack. For a delightful brunch spread, include them alongside American recipes like scrambled eggs or a fresh fruit salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for about 15-20 seconds or warm them in a preheated oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of D.P. Whitmer'S Blueberry Muffins(This Recipe Won Third Place In "Connecticut Post" Contest.) contains roughly 433 calories, with 5g protein, 54g carbohydrates, and 22g fat. It is a good source of calcium (14% of the Daily Value), protein (10% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 804mg per serving (35% 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 ones?
Yes, you can use frozen blueberries in this recipe. Just be sure to toss them in the flour mixture before adding them to prevent them from sinking. They may release more moisture, so adjust the baking time slightly and expect a slightly different texture.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done. If it comes out wet with batter, bake for an additional 2-3 minutes and check again.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it until you're ready to bake. Alternatively, bake the muffins in advance and store them as instructed. They also make great grab-and-go snacks for 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).