Pete'S Blueberry Muffins
Sweet, moist blueberry muffins with a tender crumb and bursts of fresh blueberries, perfect for breakfast, brunch, or a quick snack for blueberry lovers.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Grease a muffin pan or line with foil baking cups.
- In a medium-sized bowl, beat butter until creamy.
- Beat in sugar until fluffy and pale.
- Beat in eggs, one at a time.
- Mix in vanilla, baking powder, and salt.
- Stir in mashed blueberries.
- Fold in half of the flour, then half of the milk.
- Add remaining flour and milk, folding gently until just combined.
- Fold in remaining blueberries.
- Divide batter evenly among muffin cups.
- Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of lemon zest to the batter or substituting half of the blueberries with raspberries. If you want a healthier option, you can replace half of the butter with unsweetened applesauce. Be careful not to overmix the batter; it should be just combined to keep the muffins tender and fluffy.
Serving Suggestions
These blueberry muffins are delightful served warm, perhaps with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a fun twist, serve them alongside a bowl of fresh fruit or a yogurt parfait. For more delicious options, browse more American recipes.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pete'S Blueberry Muffins contains roughly 373 calories, with 4g protein, 44g carbohydrates, and 16g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 904mg 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 ones?
Yes, you can use frozen blueberries in this recipe. Just fold them in directly from the freezer without thawing. Keep in mind that the muffins may take a little longer to bake, and the batter might turn a slight shade of blue.
What can I substitute for butter?
If you need a dairy-free option, use coconut oil or a plant-based butter substitute. For a healthier alternative, unsweetened applesauce can replace half the butter, resulting in moist muffins with fewer calories.
How can I tell when the muffins are done baking?
The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so start checking around the 18-minute mark.
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).