Mary Beasley'S Blueberry Muffins
Delicious blueberry muffins with sweet blueberries and tender crumb, perfect for breakfast or snack. Light, flavorful, and easy to make for any occasion.
Ingredients
Instructions
- Mix the self-rising flour, sugar, egg, milk, and oil with a spoon until well combined.
- Drain the canned blueberries and fold them into the batter gently.
- Grease muffin pans and fill each cup with the batter.
- Bake in a preheated oven at 400° to 425°F until the muffins are browned, about 20 minutes.
Tips & Substitutions
For optimal results, consider using fresh blueberries instead of canned for a burst of flavor. If you don’t have self-rising flour, you can substitute all-purpose flour with 2 teaspoons of baking powder for every cup used. To elevate the muffins, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. Be careful not to overmix when incorporating the blueberries to maintain a tender crumb.
Serving Suggestions
These blueberry muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea. For a delightful brunch, consider serving them alongside the Cranberry Cream Cheese Mold for a refreshing contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze muffins in a freezer bag for up to 3 months. To reheat, simply microwave for about 15-20 seconds or warm them in an oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Beasley'S Blueberry Muffins contains roughly 570 calories, with 4g protein, 50g carbohydrates, and 40g fat. It is a good source of iron (15% of the Daily Value) and calcium (14% 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 canned?
Yes, you can use frozen blueberries! Just be sure to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking and ensures even distribution throughout the muffins.
What can I substitute for oil in this recipe?
If you prefer to avoid oil, you can substitute it with melted butter or applesauce for a healthier option. Using applesauce will also add moisture and a slight sweetness to the muffins, making them a delicious alternative.
How can I tell when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they are ready. Keep an eye on them as baking times may vary slightly based on your oven.
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).