Grammy'S Blueberry Muffins
Sweet and tender blueberry muffins with a hint of richness, perfect for breakfast or snack. Their moist crumb and bursting blueberries make them a family favorite.
Ingredients
Instructions
- Cream the shortening and sugar together, then add the egg and stir well.
- Mix together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients alternately with the scant buttermilk to the creamed mixture.
- Shake 1 tablespoon of flour over the blueberries and fold them into the batter.
- Divide the batter into greased or paper-lined muffin cups.
- Bake at 400°F (200°C) for about 20 minutes until golden brown.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter after adding the flour. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Fresh or frozen blueberries can be used here; if using frozen, do not thaw them to prevent the batter from turning blue. These muffins are a delightful addition to morning meals or brunch, alongside dishes like Quickie Cheese Bread.
Serving Suggestions
These blueberry muffins are best served warm, ideally with a pat of butter on top or a drizzle of honey. They pair beautifully with coffee or tea, making them a perfect breakfast treat or afternoon snack. Consider serving with a side of Peanut Slaw for a refreshing contrast, or enjoy them as part of a brunch spread that includes other American recipes.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a resealable bag for up to 3 months. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grammy'S Blueberry Muffins contains roughly 404 calories, with 1g protein, 10g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 774mg per serving (34% 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 other fruits instead of blueberries?
Yes, you can substitute blueberries with other fruits like raspberries, chopped strawberries, or even diced apples. Just be sure to adjust the amount as needed, and use the same coating method with flour to prevent them from sinking to the bottom.
What should I do if my muffins don't rise?
If your muffins fail to rise, ensure that your baking powder is fresh, as expired leavening agents can hinder rising. Additionally, make sure to not overmix the batter, as this can lead to dense muffins. Lastly, check your oven temperature with an oven thermometer for accuracy.
Can I make these muffins gluten-free?
Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help mimic the texture of regular flour. Keep in mind that you may need to adjust the liquid slightly.
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).