These humble blueberry muffins are moist, fluffy, and perfect for a little snack. This is an easy, classic blueberry muffins recipe to make any day of the week.
Where is this Blueberry Muffins recipe coming from?
This is a classic recipe of blueberry muffins from 1970. It comes from Maine’s Jubilee Cookbook, published in multiple editions over the years. This cookbook is the contribution of cooks all over Maine, and the recipes are classic New England cooking.
I found the recipe while desperately looking for recipes made with shortening. Shortening? Yes, you heard that right. This is going to be my first recipe ever made with shortening.
To make the story short, I ordered some groceries online the other day, and the delivery person brought me a 5-pound container full of shortening. When I put the groceries away and got to the bottom of the bag, the container was there, and the delivery guy was gone.
The store didn’t want the container back, so I ended up keeping it. So, what do you do with shortening? I remembered my old American cookbooks with lots and lots of baking goods made with shortening.
Anyway, this blueberry muffins recipe is so easy to make and so good that it is definitely a keeper.
Is shortening so evil? Maybe yes, maybe no. You can use butter instead or a combination of butter and oil.
What kind of ingredients go into these blueberry muffins?
I am always trying to give you replacements for certain ingredients to the best of my ability. However, please keep in mind that when you replace ingredients, the texture of the muffins will slightly change.
Crisco shortening – if you are not a fan of shortening, use the same amount of unsalted butter at room temperature.
Granulated sugar – is regular sugar. You can replace it with brown sugar, coconut sugar, or other types of sugar you like.
Milk – I usually have whole milk in the fridge, but feel free to use what you have. This recipe also works with dairy-free milk, like coconut, soy, or almond milk.
Eggs– I used a large egg. Large eggs are the standard for baking in the US, so I always use this.
Vanilla extract – Real vanilla extract is better than an artificial one. Try to buy the best vanilla you can afford.
All-purpose flour– is my choice for this recipe, but you can also use a combination of regular flour and whole wheat. I did not try this recipe with other types of flour, so I cannot tell you how the muffins would come out.
Baking powder and salt– baking powder makes the muffins rise, while a pinch of salt does miracles to all baked goods by lifting the flavors.
Blueberries – fresh or frozen fruit work in this recipe. You can also replace the blueberries with other berries, like strawberries, raspberries, blackberries, or even chopped cranberries. If you use frozen, please add them as they are, do not defrost them, as they will bleed inside the batter and stain it.
How to make the muffins:
This is a summary of the recipe, so you can get an idea of what this is all about. For complete instructions and ingredients, go to the bottom of the article, where you will find the recipe card.
Step 1. Preheat the oven.
Step 2. Mix sugar and shortening/butter.
I used my favorite tool in the kitchen, but you can definitely use a mixer.
Step 3. Add egg, vanilla, and milk.
Step 4. Add flour, baking powder, and salt.
Step 5. Fold blueberries into the batter.
Step 6. Divide the batter between muffin cups and bake.
Remove the muffins from the baking pan and allow them to cool. Serve.
These blueberry muffins are great on the day you bake them. After that, store them in an airtight container and consume them for up to 2 days.
Bring them back to life in the microwave or the oven. You can reheat them in the microwave for no more than 10-15 seconds and serve them with butter. You can also freeze them for later for up to three months, placing them in a freezer bag.
Conclusion and why to make them:
These blueberry muffins are easy to make and use basic ingredients. There are no complicated steps to follow, no tricks, and you can swap some of the ingredients with your preferred ones.
Overall, blueberry muffins make an excellent breakfast for the entire family and are greater when you have company. Make them in the summer with fresh fruit, when blueberries are in season, or the winter, using frozen ones.
Enjoy!
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Web story for this Blueberry Muffins Recipe
Blueberry Muffins
Easy, classic blueberry muffins to make any day of the week. These humble muffins are moist, fluffy, and perfect for a little snack.
Ingredients
- 2/3 cup sugar
- 1/2 cup solid shortening (Crisco) or butter at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat oven to 375F.
- In a medium bowl, mix sugar and butter/shortening until smooth. You can mix by hand or using a hand mixer
- Add egg, vanilla, and milk.
- Add flour, sifted with baking powder and salt.
- Fold in blueberries last.
- Divide the batter between muffin cups and bake for 20 minutes at 375F.
- Remove muffins from the baking pan right away onto a cooling rack.
- Serve warm or at room temperature.
Notes
Ingredients and their substitutes:
Fat: You can use butter or shortening
Egg: Bring the egg to room temperature before using it. Cold eggs shock the batter and make it thicker. If you forgot to take the egg out of the refrigerator, place the egg in warm water for 10 minutes, then use it.
Blueberries: You can use either fresh or frozen. Blueberries can be replaced with other berries, like strawberries, blackberries, raspberries or even cranberries.
Flour: All purpose flour is the choice for this recipe.
Storage: Most muffins are at their best when consumed the same day. Store the leftovers in an airtight container for up to 3 days.
They are good when you reheat them in the microwave for a few seconds and serve with butter.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 246mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 4g