Blueberry Muffins. An easy breakfast muffin recipe, using fresh blueberries and regular pantry ingredients. Not overly sweet and great served warm for breakfast.
Blueberry Muffins! This is an incredibly easy recipe and great for breakfast and as an after-school snack too!
Nanny Pat has kindly shared her Blueberry Muffin recipe with us.
Nanny tells me she has been making these for many years, the recipe is very old, and she and hubby love them! They're not overly sweet so feel free to add extra sugar if you have a sweet tooth.
What fruit can I use in mufins?
These easy blueberry muffins are really versatile. You can add different berries, for example, raspberries, strawberries or blackberries. You can also add a few chopped nuts or chocolate chips too! So feel free to adapt the recipe to your liking. As Nanny says, these muffins are not particularly sweet, so if you do prefer a sweeter muffin, why not drizzle some lovely homey over the top!
As you can see, Nanny bakes these muffins in all kinds of pans, and they always come out perfect!
Why are my muffins tough and chewy?
Sometimes people write in to ask why they end up with tough or chewy muffins. The trick is to make sure you don't over mix the ingredients as this will toughen the gluten, and you will end up with chewy and often dry muffins. All you need to do is mix the wet and dry ingredients together just enough so they are 90% combined. If you see a little flour still not mixed in, don't worry.
You do need to pop them onto a cooling rack once they're baked, (if you're not serving them right away). This will avoid them trying to cool down in a hot baking pan, where the cooler air can't circulate. You end up with moisture (steam from the muffins) getting trapped and ultimately, you will have soggy muffins.
Here's a message from Nanny Pat for you!
Check out our handy Oven Temperature Conversion Guide!
'We live in the Lakes Region area in N.H. and have lived in 4 towns in N.H. for 51 yrs, and we love this State in the USA. We have 5 grandchildren, from 21 to 7, and they are the "Apple" of our eyes (couldn't resist that). We are always cooking .and when our grandchildren come to visit, there's always plenty of treats for them to enjoy. The winters are getting challenging as we grow older though but that doesn't stop me from cooking! Enjoy these blueberry muffins and let me know how you like them!'
Approx 20 minutes
12 large muffins
Recipe by Pat Milton
Ingredients you'll need
- Solid shortening (Crisco)
- Regular sugar
- All-purpose Flour (separated)
- Baking Powder
- Fresh blueberries, or well-drained canned or frozen
1. Preheat oven to 400 degrees.
2. Cream shortening; add sugar gradually, creaming thoroughly.
3. Beat eggs in milk and add a bit at a time, and adding the dry ingredients that you have mixed together, using only 1 and ⅔ Cups of flour.
4. To the remaining ⅓ cup of flour, mix the blueberries that you have drained well, then add to the cake batter. Combine LIGHTLY, folding the blueberries in.
5. Bake for 20 minutes for 12 large muffins, or 22 minutes for 6 Jumbo, or for one mini loaf, 25 minutes.
I usually use paper liners, and take out and put on wire rack....while still warm, I brush tops with butter, and sprinkle large grain sugar (or other) on tops.....Enjoy
We'd love to hear from you and what you thought of our blueberry muffin recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Blueberry Muffins. An easy breakfast muffin recipe, using fresh blueberries and regular pantry ingredients. Not overly sweet and great served warm for breakfast
- ¼ Cup solid shortening, Crisco
- ⅓ Cup regular sugar
- 2 Cups sifted all-purpose Flour, separated
- 4 tsp . Baking Powder
- ¾ tsp . salt
- 2 eggs
- ⅔ Cup Milk
- 1-2 Cups fresh blueberries, or well drained canned or frozen
- Preheat oven to 400 degrees.
- Cream shortening; add sugar gradually, creaming thoroughly.
- Beat eggs in milk and add a bit at a time, and adding the dry ingredients that you have mixed together, using only 1 and ⅔ Cups of flour.
- To the remaining ⅓ cup of flour, mix the blueberries that you have drained well, then add to the cake batter. Combine LIGHTLY, folding the blueberries in.
- Bake for 20 minutes for 12 large muffins, or 22 minutes for 6 Jumbo, or for one mini loaf, 25 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 328mgCarbohydrates: 26gFiber: 1gSugar: 8gProtein: 4g
Nutrition information isn’t always accurate
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I have been baking for many years and these are the best muffins I have ever made. They are moist and tender with just a touch sweetness. This will be my go to recipe for any fruit muffin I will make.
Feedback from guest is that it’s not the sweetest. like corn bread muffins
Hi there, you’re right, these muffins are not particularly sweet, just like it says in the recipe!
Love these! I subbed Coconut oil for shortening, almond milk or regular milk, and organic flour. Super tasty and easy
Made the muffins and were light and fluffy but absolutely no taste
How much in gram for shortening n flour? Thanks