Jaime'S Blueberry Muffins
Juicy blueberry muffins with a cinnamon-sugar topping, perfect for breakfast or snacks, offering a moist interior with bursts of fresh blueberry flavor.
Ingredients
Instructions
- Cream shortening and sugar very well.
- Add eggs, one at a time, beating well after each addition.
- Sift dry ingredients (flour, salt, baking powder) and add to batter alternately with milk.
- Add blueberries by hand into the batter.
- Grease the top of the muffin tin and line with paper cup liners; fill each cup full with batter.
- Sprinkle the tops with cinnamon and sugar.
- Bake at 375°F for 30 minutes or until nicely browned.
Tips & Substitutions
For a lighter muffin, consider using applesauce in place of half the shortening. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. Ensure your blueberries are fresh or frozen without added sugar, and for extra flavor, add a teaspoon of vanilla extract to the batter. If you want a twist, try incorporating lemon zest.
Serving Suggestions
These blueberry muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a pat of butter or alongside a cup of coffee or tea. They also pair beautifully with a side of yogurt or fruit salad. For a fun dessert option, try them with a scoop of vanilla ice cream, or browse more American recipes for additional inspiration.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in an oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jaime'S Blueberry Muffins contains roughly 371 calories, with 4g protein, 44g carbohydrates, and 21g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 631mg per serving (27% 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, frozen blueberries can be used in this recipe. Just make sure to fold them in gently to avoid breaking them up too much. There's no need to thaw them before adding to the batter; this will help prevent the muffins from turning blue.
How can I make these muffins gluten-free?
To make gluten-free blueberry muffins, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to achieve the right texture. Also, check that your baking powder is gluten-free.
What can I do if my muffins come out too dense?
If your muffins are dense, it might be due to overmixing the batter. Mix just until combined, and avoid beating too vigorously after adding the dry ingredients. Additionally, make sure your baking powder is fresh, as expired leavening agents can lead to denser baked goods.
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).