Very Blueberry Muffins
These vibrant blueberry muffins are moist, flavorful, and perfect for breakfast or snack time, appealing to fruit lovers and those seeking a wholesome treat.
Ingredients
Instructions
- Heat oven to 425°F.
- Combine flour, rolled oats, brown sugar, baking powder, salt, and cinnamon in a bowl.
- Add milk, beaten egg, and oil to the dry ingredients.
- Stir until just moistened.
- Gently fold in blueberries.
- Fill muffin cups two-thirds full.
- Grease the muffin tin or line with paper liners.
- Bake for 25 to 30 minutes.
Tips & Substitutions
For a lighter muffin, consider using whole wheat flour instead of all-purpose flour. You can also substitute the rolled oats with quick oats if you're in a hurry. If you prefer a sweeter muffin, increase the brown sugar to 1/3 cup. For a nutty flavor, add chopped walnuts or almonds. Remember to gently fold in the blueberries to prevent them from breaking.
Serving Suggestions
These Very Blueberry Muffins are perfect for breakfast or a snack. Serve them warm with a pat of butter or a drizzle of honey for added flavor. They pair beautifully with a cup of tea or coffee. For a delightful brunch, consider serving them alongside Aunt Hasseltine's Cornmeal Pie or a fresh fruit salad.
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 for up to 3 months. To reheat, place them in a microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Very Blueberry Muffins contains roughly 428 calories, with 4g protein, 39g carbohydrates, and 29g fat. It is a good source of iron (15% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 820mg 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 muffins from turning purple and keeps them looking fresh and vibrant.
What if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice for each teaspoon of baking powder needed. This will provide the necessary leavening for your muffins.
Can I make these muffins vegan?
Yes, to make these muffins vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water) and use a plant-based milk such as almond or oat milk. Additionally, replace the oil with melted coconut oil or applesauce.
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).