I have been on a blueberry muffin kick as of late. Baking muffins often tends to lead to some trials and errors.
Successful tips:
- I have used both canned and frozen berries. When I want muffins to look gorgeous, I opt for frozen berries. Canned berries are great, but they are tiny and often coated in sauce that will stain your muffins purple. (if you don’t mind tiny berries and purple muffins go right ahead. ) 😀
- Place frozen (preferred) or fresh clean berries in a bowl of Welch’s grape juice, it will make the berries plump and taste sweeter. I have not had any complaints about grape juice taste in the berry muffins.
- I have tried putting the berries in sugar & water. It doesn’t taste as good. The water makes the berries plump up, but the berries didn’t taste as sweet inside (shrugs).
- Most muffins need a half cup to 1 cup of berries per batch. To heck with that! I take a huge handful of berries. However, using more berries means going without cupcake liners. The more berries that come in contact with the liners the more the muffin will stick to the liners.
- If your batter is to thick or stiff, you can add a bit of milk or oil until the batter is pudding consistency. Sometimes, you can follow a recipe perfectly and humidity(or the lack of it) can effect your batter. ( I live on the coast, I am learning humidity can decide which kind of deserts you can make during certain weather conditions.)
- I add the berries into the batter last. I like using frozen berries for a clean-looking muffin.
- Truth is I don’t use a timer on my muffins. I have a tooth pick.. as the muffins start to turn blonde/ golden.. I start poking the little buggers. .. if the tooth pick comes out clean .. they are ready. .. my husband likes them a little medium golden .. so for him they get a bit darker.
Got some tips .. post them in the comments and share what you have learned!
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SuburbanBlues 