Marshy Muffins
Blueberry muffins bursting with fresh fruit and a hint of sweetness, perfect for breakfast or snack. Their moist texture and fruity flavor appeal to all ages.
Ingredients
Instructions
- Mix together the margarine or butter, sugar, eggs, milk, baking powder, and salt.
- Mash 1/2 cup blueberries and add to the mixture.
- Add the remaining blueberries by hand and gently fold in.
- Sprinkle muffins with granulated sugar before baking.
- Pour the batter into greased muffin cups.
- Bake in a 375°F oven for 30 minutes.
Tips & Substitutions
For a lighter texture, consider using Greek yogurt instead of some of the butter or margarine. If you don't have fresh blueberries, frozen blueberries work well too; just fold them in gently to avoid color bleeding. Adding a splash of vanilla extract can enhance the flavor. Be careful not to overmix the batter after adding the blueberries to keep the muffins fluffy.
Serving Suggestions
These Marshy Muffins are delightful served warm with a pat of butter or a dollop of cream cheese. They pair beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a complete meal, consider serving them alongside a light salad or with a slice of savory quiche, like the Carrot Chicken With Rice.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Marshy Muffins contains roughly 379 calories, with 4g protein, 54g carbohydrates, and 6g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 671mg per serving (29% 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 with raspberries, chopped strawberries, or even diced peaches. Just keep in mind that different fruits may alter the baking time slightly, so monitor them closely as they bake.
What if I don't have baking powder?
If you find yourself without baking powder, you can make a substitute by mixing 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice per teaspoon of baking powder needed. This will help your muffins rise.
How can I make these muffins healthier?
To make these muffins healthier, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar slightly or use a natural sweetener like honey or maple syrup. Additionally, incorporating nuts or seeds can increase the nutritional value.
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).