Granny'S Blueberry Muffins
Sweet and fruity blueberry muffins with a tender crumb, perfect for breakfast or snacks, appealing to all ages and great for family gatherings or casual brunches.
Ingredients
Instructions
- Beat together the milk and egg in a mixing bowl.
- In a separate bowl, mix the Bisquick, sugar, and Crisco oil.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Gently fold in the blueberries.
- Spoon the batter into a greased or paper-lined muffin pan.
- Bake at 400°F (200°C) for 15 to 20 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don’t have Bisquick, you can substitute with an equal amount of all-purpose flour mixed with 1 tablespoon of baking powder. Make sure to gently fold in the blueberries to keep them intact. For added sweetness, toss the blueberries in a little sugar before adding them to the batter.
Serving Suggestions
These blueberry muffins are delicious served warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or a snack. For a delightful brunch, serve alongside a fruit salad or the Refrigerator Nut Crispies for a sweet contrast. Enjoy them fresh, or warm them up for a comforting treat.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 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 (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Blueberry Muffins contains roughly 52 calories, with 1g protein, 11g 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 in this recipe. Just be sure to add them directly from the freezer to prevent them from becoming mushy. No need to thaw them beforehand, as they will cook through while baking.
What can I substitute for Crisco oil?
If you prefer a different fat, you can substitute Crisco oil with vegetable oil, melted coconut oil, or even unsalted butter. Each of these will impart a slightly different flavor, but all will work well in this muffin recipe.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready. If it comes out wet with batter, bake for a few more minutes and check again.
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).