Favorite Blueberry Muffins
Sweet and moist blueberry muffins with a hint of cinnamon, perfect for breakfast or snack, appealing to fruit lovers and those seeking quick, wholesome baked treats.
Ingredients
Instructions
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
- Stir in quick cooking oatmeal. Gently fold in fresh blueberries.
- In a small bowl, mix together buttermilk, brown sugar, oil, and beaten egg until blended.
- Add the wet ingredients to the dry ingredients and gently stir just until moistened.
- Spoon the batter into 12 paper-lined muffin cups.
- Sprinkle the tops with granulated sugar.
- Bake in a 400°F (200°C) oven for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To achieve a bakery-style dome, avoid overmixing the batter and let it rest for 10 minutes before baking. Try these muffins alongside a refreshing Speedy Orange Drink for a delightful breakfast.
Serving Suggestions
These blueberry muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They pair wonderfully with a cup of coffee or tea. For a complete brunch spread, consider serving them alongside the Ultimate Strawberry Shortcake or a fresh fruit salad for a colorful presentation.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Blueberry Muffins contains roughly 237 calories, with 3g protein, 42g carbohydrates, and 7g fat. It is a good source of iron (13% of the Daily Value). Note that it is relatively high in sodium, at 735mg per serving (32% 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 to the batter to prevent discoloration. Simply fold them in frozen, and they will bake up beautifully. Just be aware that the muffins may take a minute longer to bake.
Can I substitute the oil with butter?
Absolutely! You can substitute the oil with melted butter for a richer flavor. Just ensure that the butter is cooled slightly before mixing it with the wet ingredients to avoid cooking the egg. This will give your muffins a delicious buttery taste.
How can I make these muffins healthier?
To make these muffins healthier, consider substituting half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar to 1/4 cup or use a natural sweetener like honey or maple syrup. Additionally, you can add chopped nuts for extra protein and crunch.
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).