Blueberry Muffins with Vanilla
A Dessert Recipe You'll Remember!

Blueberry Muffins with Vanilla


Recipe's Ingredients

Adjust Servings:
1 Cup Blueberries - Fresh
1/2 Teaspoon Vanilla
1 Cup Milk
1/4 Cup Vegetable Oil
1 Eggs Medium
2 Cups All-purpose Flour
1/3 Cup Sugar
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
VARIATIONS
1 Cup Blueberries - Canned Instead of Fresh
2 Cups Whole Wheat Flour Instead of All-purpose Flour
For a modern taste, add
2 tablespoons of fruit Ice Cream


Nutritional information for Blueberry Muffins with Vanilla

161
Calories
5.6g
Fat
1.3g
Saturated Fat
15mg
Cholesterol
113mg
Sodium
24.9g
Carbohydrate
0.9g
Fiber
7.8g
Sugar
3.4g
Protein

Blueberry Muffins with Vanilla is childhood's dessert. The blueberries and vanilla add a great flavor to these muffins, and you can also use ice cream to make them modern dessert.

Did you Know?

American muffins are ‘quick pieces of bread’ made in individual molds. Quick pieces of bread were not developed until the end of the 18th century.

Ingredients

  • VARIATIONS

  • For a modern taste, add

Steps for Blueberry Muffins with Vanilla

1
Done
5 Minutes

Prepare the Muffin beds

Heat the oven to 400º. Grease just the bottoms of 12 regular-size muffin cups with the shortening, or line each cup with a paper baking cup.

2
Done
7 Minutes

Prepare the Blueberries

If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Break off any stems.

3
Done
11 Minutes

Mix the ingredients and stir

Beat the milk, oil, vanilla, and egg in a large bowl with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
Carefully stir in the blueberries.

4
Done
6 Minutes

Spoon the batter into the greased muffin cups

Spoon the batter into the greased muffin cups, dividing batter evenly among them. You can use an ice-cream scoop for this if you have one.

5
Done
30 Minutes

Bake the muffins

Bake 20 to 30 minutes or until golden brown. Immediately remove muffins from the pan to a wire cooling rack. Serve warm or cool.
Makes 12 regular-size muffins

Additional Info for Blueberry Muffins with Vanilla

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Blueberry Muffins with Vanilla are my favorites, being an easy recipe, and with great taste. These little devils are great as a dessert after a good meal. Trust me, blueberry muffins cannot be refused by anyone once you put them on the table. Even the best cooks in America love this simple, yet tasty dessert.


Content on this page…

 


 

 

About Blueberry Muffins with Vanilla?

The first time when I ate this godly desert was like I tasted HEAVEN! In this recipe, you can use fresh blueberries or canned blueberries. I always prefer the fresh ones because are juicier and have a lot more flavor than the canned ones. I think the rest of the ingredients can be found in any kitchen, being able to do this dessert without breaking a sweat. The Vanilla can be replaced with any other fruit or even chocolate, but be aware, the will change the taste by 70-80 %! I recommend to use Vanilla, at least for the first time and I’m sure you’ll love it! If you are on a diet and want to lose weight, you can eat only one muffin a day, not more! Unfortunately, these little devils are helping us to “gain weight”. Making a dessert is always a good idea, especially for family dinners, special occasions or between meals snack.

 

 

 

Notes, Tips & Variations for Muffins:

  • Essential Equipment: muffin pan with 12 regular-size muffin cups.
  • Substitute 3/4 cup frozen blueberries, thawed and well-drained, for the fresh or canned blueberries if desired. Aluminum foil baking cups purchased at the supermarket can be used instead of a muffin pan. Place 12 foil cups on a cookie sheet or in a rectangular pan, and fill as directed.
  • Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.
  • Lighter Blueberry Muffins: For 3 grams of fat and 115 calories per serving, use skim milk, decrease the vegetable oil to 2 tablespoons and add 1/4 cup unsweetened applesauce.

 

 

 

Why preparing Blueberry Muffins for dessert?

Blueberry Muffins are great for any age and are the best when you have kids or nephews. I remember when I was little and grandma made these great muffins, with lots of fruit in them… with any fruit! When she was preparing this dessert, the smell was impossible to be avoided. I want my children, and when I will have grandchildren, to know when I have prepared this kind of dessert and to remember the same thing that I remember every time I cook muffins: the perfect, sweet, and fruity smell.

 

 

 

What goes well with Blueberry muffins?

If you don’t have problems regarding your weight, or you are to slim to care, the blueberry muffins go well (hell, very well) with blueberry or vanilla ice cream. The result will be extraordinary, and the classic muffins will be transformed into one of the best modern desserts you ever tasted. Another ingredient that goes well with blueberry muffins is plain yogurt (with fruits, not simple), or sour cream. Any of these 3 options are great and you can try them all if you decided to prepare blueberry muffins for dessert.

 


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Susan Anne Dale

Hello there, I’m Susan Anne Dale | Mother, Wife, Cook, Entrepreneur. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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