Mrs. Upson'S Blueberry Muffins
Sweet and tender blueberry muffins with a golden crust, perfect for breakfast or snack. Bursting with fresh blueberries, they suit all ages and occasions.
Ingredients
Instructions
- Mix together flour, sugar, baking powder, and salt in a bowl.
- Add oil, egg, and milk to the dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Pour batter into muffin tins lined with paper or greased.
- Bake at 400°F for about 15 minutes until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter muffin, consider using cake flour instead of all-purpose flour. If you're out of blueberries, feel free to substitute with raspberries or chopped strawberries for a different flavor profile. To enhance sweetness, you can add a teaspoon of vanilla extract to the wet ingredients. Be careful not to overmix the batter; a few lumps are okay for a fluffy texture.
Serving Suggestions
These blueberry muffins are perfect for breakfast or a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with coffee or tea and can be enjoyed alongside a fresh fruit salad. For a delightful brunch, consider serving them with dishes like Cora'S Cake or American recipes that complement their sweetness.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap, then place in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Upson'S Blueberry Muffins contains roughly 389 calories, with 2g protein, 24g carbohydrates, and 32g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 817mg per serving (36% 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, but do not thaw them before adding to the batter. This helps prevent the batter from turning blue and maintains the texture of the muffins. Just fold them in gently to avoid breaking them up too much.
What can I do if my muffins come out too dry?
If your muffins turn out dry, it may be due to overbaking or too much flour. To prevent this, measure your flour accurately and check for doneness a few minutes before the recommended baking time. You can also add a bit more milk to the batter next time to keep them moist.
How can I make these muffins healthier?
To make these muffins healthier, consider substituting half of the all-purpose flour with whole wheat flour, which adds fiber. You can also reduce the sugar by a quarter cup or use a natural sweetener like honey or maple syrup. Adding nuts or seeds can also boost 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).