Gram'S Blueberry Muffins
Sweet blueberry muffins with a tender crumb and bursting berry flavor, perfect for breakfast or snacks, appealing to all ages and suitable for quick morning treats.
Ingredients
Instructions
- Cream together sugar and Crisco until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix until blended.
- Combine dry ingredients (flour, salt, baking powder).
- Add dry ingredients alternately with milk, mixing after each addition.
- Wash berries and pat dry.
- Sprinkle berries with a little flour to prevent sinking.
- Gently fold berries into the batter.
- Fill paper-lined muffin tins 3/4 full.
- Sprinkle sugar on top of each muffin.
- Bake in a 375°F oven for 25 minutes.
Tips & Substitutions
For a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. You can substitute the milk with almond milk for a dairy-free version or use Greek yogurt for added protein. To enhance the blueberry flavor, consider adding a teaspoon of lemon zest to the batter, which pairs beautifully with Lemon Blueberry Oatmeal Muffins.
Serving Suggestions
These muffins are delightful served warm with a pat of butter or a drizzle of honey. They make a perfect breakfast treat alongside a cup of coffee or tea. For a sweet brunch spread, consider serving them with cream cheese and fresh fruit. They also complement savory dishes like a Cream Cheese Vegetable Sandwich Mix for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a zip-top bag for up to 3 months. To reheat, place them in a microwave for 15-20 seconds or warm in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gram'S Blueberry Muffins contains roughly 60 calories, with 1g protein, 14g carbohydrates, and 1g fat.
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 for this recipe. Just ensure to rinse them under cold water and pat them dry before folding them into the batter. It’s best to add them straight from the freezer to minimize color bleeding into the batter.
How can I make these muffins healthier?
To make these muffins healthier, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by a quarter and add mashed bananas or applesauce for natural sweetness. This creates a delicious twist that aligns with many vegetarian recipes.
What can I do if the muffins sink in the middle?
If your muffins sink in the middle, it could be due to overmixing the batter or not baking them long enough. Ensure you mix just until combined and check your oven temperature with a thermometer to confirm it's accurate. Baking them in a preheated oven will also help achieve a proper rise.
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).