Mom'S Blueberry Muffins
These blueberry muffins offer a moist, tender crumb packed with sweet blueberries and a hint of vanilla. Perfect for breakfast or a snack, they appeal to both kids and adults. Their golden crust and juicy berries make them a delightful treat for any occasion.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners or greasing.
- In a large bowl, combine the flour, sugar, baking powder, and salt if not using self-rising flour.
- In a separate bowl, beat the egg and then stir in the milk and salad oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before removing from the tin and serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you prefer less sweetness, reduce the sugar to 1/2 cup. You can substitute vegetable oil for salad oil if needed. For a flavor twist, try adding a teaspoon of vanilla extract or a sprinkle of cinnamon. Remember to gently fold the blueberries to prevent them from breaking.
Serving Suggestions
These muffins are perfect for breakfast or as a snack, and pair beautifully with coffee or tea. For a fun twist, serve them with a dollop of whipped cream or a side of yogurt. They also make a delightful addition to a brunch spread, alongside Buttermilk Pancakes or a Cheddar Cheese Ball.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag, where they can last for up to 3 months. To reheat, simply pop them in the microwave for about 20-30 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Blueberry Muffins contains roughly 199 calories, with 2g protein, 28g carbohydrates, and 9g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 892mg per serving (39% 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?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding to the batter to prevent the muffins from turning purple. Just fold them in gently while still frozen. This will give you delicious bursts of blueberry flavor throughout the muffins.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana. These alternatives will help bind the ingredients together while adding moisture and a hint of sweetness. Just keep in mind that this may slightly alter the flavor of the muffins.
How can I make these muffins healthier?
To make these muffins healthier, consider using whole wheat flour instead of all-purpose flour, which will add fiber. You can also reduce the sugar and use honey or maple syrup as a natural sweetener. Adding oats or flaxseeds to the batter can also increase the nutritional value while maintaining a delicious flavor.
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).