Willie'S Raleigh House Blueberry Muffins
Moist, fluffy blueberry muffins with a tender crumb, bursting with fresh or drained blueberries. Perfect for breakfast, brunch, or a quick snack for blueberry lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together 2/3 cup shortening and 1 cup sugar until well combined.
- Add 3 eggs one at a time, beating well after each addition.
- Stir in 1 cup milk.
- In a separate bowl, whisk together 3 cups flour, 3 heaping teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the drained or fresh blueberries.
- Pour the batter into greased muffin tins, filling each cup about 2/3 full.
- Bake in the preheated oven for approximately 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from tins and serving.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. You can substitute the blueberries with other fruits like raspberries or chopped strawberries if desired. Ensure your baking powder is fresh for optimal rise. Mixing the dry ingredients separately helps prevent clumping and ensures an even distribution in the batter.
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 for extra flavor. They also pair beautifully with a cup of coffee or tea. For a delightful brunch, consider serving them alongside Brunch Coffee Cake for a sweet spread that everyone will love.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 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 Willie'S Raleigh House Blueberry Muffins contains roughly 553 calories, with 8g protein, 70g carbohydrates, and 27g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 801mg per serving (35% 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. Just make sure to add them directly from the freezer to the batter without thawing to prevent them from bleeding into the mix. This will help maintain the muffins' color and texture.
What can I do if my muffins don't rise?
If your muffins don't rise, check that your baking powder is fresh, as expired leavening agents can lead to flat muffins. Additionally, avoid overmixing the batter, as this can lead to dense muffins. Ensure you fill the muffin cups appropriately to give them room to rise.
How can I make these muffins healthier?
To make these blueberry muffins healthier, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. Reducing the sugar by a third or using a natural sweetener like honey or maple syrup can also help. Adding oats or nuts can increase the nutritional value while providing extra texture.
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).