Holly'S Blueberry Muffins
Sweet and fluffy blueberry muffins with a tender crumb, perfect for breakfast or snacks, featuring juicy blueberries and a lightly sugared topping for a delightful treat.
Ingredients
Instructions
- Mix self-rising flour and sugar together in a bowl.
- In a separate bowl, whisk together egg, milk, and oil.
- Add the wet ingredients to the dry ingredients and mix by hand until just combined.
- Sprinkle the blueberries with flour and fold them into the batter.
- Spray muffin pans with Pam (non-stick spray).
- Divide the batter evenly into the muffin cups.
- Bake at 400°F for 15 minutes until golden brown.
- Brush the tops with butter immediately after baking.
- Sprinkle with sugar before and after baking for added sweetness.
Tips & Substitutions
For best results, avoid over-mixing the batter to keep the muffins light and fluffy. You can substitute the blueberries with other berries like raspberries or blackberries if desired. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For added flavor, consider folding in some lemon zest.
Serving Suggestions
Serve these blueberry muffins warm, accompanied by a dollop of butter or cream cheese for a delightful breakfast treat. They pair beautifully with a cup of coffee or tea. Consider serving them alongside a fresh fruit salad or yogurt for a balanced meal. For more delicious breakfast ideas, browse more American recipes to complement your morning routine.
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 placed in a freezer 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 until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Holly'S Blueberry Muffins contains roughly 558 calories, with 3g protein, 40g carbohydrates, and 44g fat. It is a good source of iron (11% of the Daily Value) and calcium (10% 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 ones?
Yes, you can use frozen blueberries in this recipe. Just toss them in a little flour before adding them to the batter to prevent them from sinking. There's no need to thaw them, but be aware that the baking time might be slightly longer.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. This substitution will work perfectly 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 just a few crumbs attached, they are ready. Keep an eye on them to prevent overbaking, which can lead to dry muffins.
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).