Grammie'S Blueberry Muffins
Sweet, moist blueberry muffins with tender blueberries and a hint of vanilla, perfect for breakfast or snack, appealing to both kids and adults alike.
Ingredients
Instructions
- Sift the flour, baking powder, and salt together; set aside.
- Beat the egg whites until stiff peaks form.
- Cream the shortening with sugar.
- Add the egg yolks to the creamed mixture.
- Alternately add dry ingredients and milk to the mixture, beginning and ending with dry ingredients.
- Gently fold in the beaten egg whites.
- Stir in vanilla extract and blueberries.
- Drop the batter into foil cupcake liners in a muffin pan.
- Sprinkle the tops with sugar.
- Bake at 350°F (175°C) for 20 to 25 minutes.
Tips & Substitutions
To achieve the best results, make sure your egg whites are at room temperature before beating them to stiff peaks. If you don't have shortening, you can substitute it with an equal amount of unsalted butter for a richer flavor. For a twist, try adding lemon zest to complement the blueberries. For a lower sugar option, you can reduce the sugar by half without affecting the texture significantly.
Serving Suggestions
These blueberry muffins make a delightful breakfast or snack on their own, but they also pair beautifully with a side of fresh fruit or yogurt. For a complete brunch experience, serve alongside dishes like Calico Ham Casserole or a fresh salad. Enjoy them with a hot cup of coffee or tea for a cozy treat.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a zip-top bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in a 350°F oven for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grammie'S Blueberry Muffins contains roughly 191 calories, with 3g protein, 24g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 770mg per serving (33% 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. Just be sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking. There's no need to thaw them; they can go straight from the freezer to the mix.
How can I make these muffins healthier?
To make these muffins healthier, consider substituting whole wheat flour for half of the all-purpose flour. You can also reduce the sugar or use honey or maple syrup as a natural sweetener. Additionally, adding mashed bananas or applesauce can add moisture and sweetness without extra sugar.
What can I do if my muffins are too dry?
If your muffins turn out too dry, it may be due to overmixing or baking them for too long. To salvage dry muffins, you can brush them with a bit of melted butter or a simple syrup made with equal parts sugar and water. For future batches, ensure to mix just until combined and check for doneness a few minutes early.
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).