Blueberry Muffins

Blueberry Muffins Recipe - Classic American Breakfast or Dessert!

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15-20 minutes | Servings: 12 muffins

Introduction

Blueberry muffins are a classic treat enjoyed by people all around the world. This particular recipe offers a delightful twist by incorporating oats and buttermilk, which not only add a unique flavor but also contribute to a moist and tender crumb. Perfect for breakfast, a mid-day snack, or even as a dessert, these muffins are versatile and sure to please any palate.

History

The origin of muffins can be traced back to England, where they were traditionally cooked in a skillet or on a griddle. However, the blueberry muffin as we know it today has its roots in North America, where blueberries are native. This recipe, with its addition of oats and buttermilk, is a modern take on the classic, offering a more nutritious profile without compromising on taste.

Ingredients

1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 tsp baking powder
0.5 tsp soda
0.5 tsp iodized salt
0.75 cup brown sugar
1 egg
0.25 cup melted butter
1 cup fresh blueberries, drained well or (1 cup frozen blueberries, thawed and drained) tossed in a tablespoon of flour to prevent sinking

How to prepare

Preheat the oven to 400° F.
In a small bowl, combine oats and buttermilk. Set aside and let it stand.
In a separate bowl, combine flour, baking powder, baking soda, salt, and brown sugar. Stir well.
Add the egg and melted butter to the oats mixture.
Add the dry ingredients to the oats mixture and stir just until everything is moistened. Gently mix in the blueberries.
Spoon the mixture into the muffin pan, filling each three-quarters full.
Bake for 15 to 20 minutes.
Serve the muffins cold, plain, or with other desserts or fruits.
If desired, sell the muffins individually.

Variations

Consider adding a crumb topping for extra sweetness and texture, or substitute raspberries or blackberries for a different flavor. For a healthier version, replace the brown sugar with a natural sweetener and use whole grain flour.

Cooking Tips & Tricks

To ensure your blueberry muffins turn out perfectly every time, consider the following tips:

- Do not overmix the batter to avoid tough muffins.

- Use fresh blueberries for the best flavor and texture.

- Coat the blueberries in a little flour to prevent them from sinking to the bottom of the muffins.

- Let the oats and buttermilk mixture stand as directed to soften the oats, which contributes to the muffins' moist texture.

Serving Suggestions

These muffins can be enjoyed on their own, with a pat of butter, or as part of a more substantial breakfast with yogurt and fruit. They're also perfect for packing as a snack on the go.

Cooking Techniques

This recipe uses the muffin method of mixing, where wet and dry ingredients are mixed separately before being combined. This technique helps to ensure a tender crumb.

Ingredient Substitutions

For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar. The butter can be replaced with coconut oil for a vegan option.

Make Ahead Tips

The batter can be prepared the night before and stored in the refrigerator. In the morning, simply fill the muffin cups and bake. Baked muffins can also be frozen for up to 3 months.

Presentation Ideas

Serve these muffins on a rustic wooden board for a charming, country-style presentation. A dusting of powdered sugar or a drizzle of honey can add an extra touch of sweetness.

Pairing Recommendations

These muffins pair beautifully with a cup of coffee or tea. For a more indulgent treat, enjoy them with a glass of cold milk or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. To reheat, warm them in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

A single muffin contains approximately 250 calories, making it a reasonable option for a snack or part of a balanced breakfast.

Carbohydrates

Each serving of these blueberry muffins contains approximately 45 grams of carbohydrates. The oats and whole wheat flour provide complex carbohydrates, which are a good source of energy and fiber.

Fats

These muffins contain about 10 grams of fat per serving, with the primary sources being the butter and egg. Using melted butter contributes to the muffins' rich flavor and tender texture.

Proteins

Each muffin offers around 5 grams of protein, thanks to the buttermilk, egg, and oats. Protein is essential for building and repairing tissues, making these muffins a more satisfying snack.

Vitamins and minerals

These blueberry muffins are a source of several vitamins and minerals, including calcium from the buttermilk, iron from the oats and whole wheat flour, and antioxidants from the blueberries.

Alergens

This recipe contains common allergens such as gluten (from wheat flour), dairy (from buttermilk and butter), and eggs. Those with allergies or sensitivities should take note.

Summary

Overall, these blueberry muffins offer a balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. They are a nutritious option that doesn't sacrifice flavor.

Summary

This blueberry muffin recipe offers a delightful combination of flavors and textures, making it a perfect choice for any occasion. With its nutritious ingredients and versatile serving options, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for the most delicious blueberry muffins I've ever tasted. The sun was shining brightly, and a gentle breeze was blowing through the kitchen window as I sifted through an old recipe book that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a handwritten note tucked between the pages. It was a recipe for blueberry muffins that had been given to my grandmother by her dear friend, Mrs. Jenkins.

I remembered Mrs. Jenkins fondly. She was a kind and generous woman who always had a smile on her face and a warm batch of muffins ready to share with anyone who stopped by her house. I had spent many afternoons in her kitchen, watching in awe as she whipped up all sorts of delicious treats.

I decided to give the recipe a try, feeling a surge of nostalgia and a twinge of excitement at the prospect of recreating Mrs. Jenkins' famous blueberry muffins. I gathered all the ingredients and set to work, following the instructions carefully and adding in a few extra touches of my own.

As the muffins baked in the oven, filling the kitchen with the sweet scent of blueberries and vanilla, I couldn't help but feel a sense of satisfaction and contentment. When they were finally done, I took a bite and was transported back to Mrs. Jenkins' kitchen, surrounded by warmth and love.

From that day on, blueberry muffins became a staple in my baking repertoire. I made them for family gatherings, potlucks, and special occasions, always receiving rave reviews and requests for the recipe. I shared the recipe with friends and neighbors, passing on Mrs. Jenkins' legacy to a new generation of bakers.

Over the years, I've tweaked the recipe here and there, adding a dash of cinnamon or a sprinkle of lemon zest to make it my own. But the basic ingredients and method remain the same, a tribute to the simple yet delicious treat that brought so much joy into my life.

I've made these blueberry muffins for my grandchildren, watching with delight as they devour them with sticky fingers and smiles on their faces. I hope that one day, they will pass on the recipe to their own children, keeping the tradition alive for generations to come.

As I sit here now, with a fresh batch of blueberry muffins cooling on the counter, I am filled with gratitude for the simple pleasures in life – a good recipe, shared with loved ones, and the memories that linger long after the last crumb has been eaten. Mrs. Jenkins may no longer be with us, but her spirit lives on in every bite of these delicious muffins. And for that, I am truly thankful.