Marie'S Blueberry Muffins
Sweet blueberry muffins with moist crumb and tender texture, perfect for breakfast or snacks. They appeal to fruit lovers and are ideal for quick, homemade treats.
Ingredients
Instructions
- Preheat oven to 400°F.
- Line muffin tins with papers.
- In a bowl, beat egg with a fork.
- Add vegetable oil, sugar, salt, and milk to the egg and mix well.
- Stir in flour and baking powder until just combined; batter should be lumpy.
- Gently fold in blueberries.
- Fill muffin papers halfway with batter.
- Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For lighter muffins, consider using whole wheat flour or a gluten-free blend instead of all-purpose flour. If you don’t have fresh blueberries, frozen ones work just as well; just toss them in flour before adding to prevent them from sinking. To enhance flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon. These muffins are similar to other classic American recipes, making them versatile for any occasion.
Serving Suggestions
These blueberry muffins are perfect for breakfast or as a snack. Pair them with a cup of coffee or tea for a delightful treat. They also complement well with a dollop of yogurt or some honey drizzled on top. For a more indulgent dessert, serve alongside a scoop of vanilla ice cream or with a drizzle of Supreme Caramel Sauce.
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 10-15 seconds or warm in a preheated oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Marie'S Blueberry Muffins contains roughly 187 calories, with 3g protein, 34g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 853mg per serving (37% 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?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even diced apples. Just keep in mind that the baking time may vary slightly depending on the fruit's moisture content, so check for doneness with a toothpick.
What should I do if my muffins are too dry?
If your muffins turn out dry, it may be due to overmixing the batter or baking them too long. To remedy this, try adding a little more milk next time or remove them from the oven as soon as a toothpick comes out clean. You can also serve them warm with butter to add moisture.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. However, for the best rise, it's recommended to bake them immediately after mixing. If refrigerated, gently stir the batter before filling the muffin tins to ensure even distribution.
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).