Blueberry Muffin Recipe - Homemade | Live Craft Eat (2024)

FAQs

Should I coat blueberries in flour for muffins? ›

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

The average coffee shop blueberry muffin is hardly what you'd call a health food: It's got almost 470 calories—nearly double what you'd get from a chocolate frosted donut—and most of those calories come from refined carbohydrates, primarily white flour and sugar.

A similar commercial mix that makes 6 muffins costs $1.79. This does include the eggs and oil, however, even accounting for the cost of those ingredients, homemade is way cheaper, making it more than worth your while to make your own homemade muffin mix.

Overview: Ingredients To Use & Why

Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won't all sink down!

Overmixing batter can inhibit that, ending with dense muffins instead of fluffy. This happens when you mix for too long. It can destroy air bubbles that are necessary for a light and airy texture (via The Kitchn).

A. If you don't drain them, you'll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.

If you over mix muffin batter then you will likely end up with dense rubbery muffins. When baking muffins you want to mix the dry ingredients and the wet ingredients and stir only until they are just combined.

The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.

English muffins tend to be a little healthier than bread since English muffins have less carbohydrates, fats, and sugar than bread. While bread does contain slightly more fat when compared to English muffins, both options have 1 gram or less of total fat.

When it comes to calories, carbs, and sugar, there's a clear winner: doughnuts. The fried rings have 155 fewer calories, half the carbs, and 21 fewer grams of sugar than muffins. Muffins don't lose out completely, though: They have 1 g more protein than doughnuts—and half the saturated fat.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

The light coating of flour around the berries will absorb some of the fruit's liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

Extra blueberries in muffins heighten that delicious flavor we all love. You can use the fresh blueberries you have in your fridge but frozen blueberries are great too. In fact, frozen blueberries might even be better. The color of frozen blueberries doesn't leach into the batter as much.

Blueberry Distribution: No Sinking, No Problem

Avoid over blending during the first stage of mixing, which can lead to thinner batter and sinking berries. Coat blueberries with flour or cornstarch before stirring them into the batter.

Sauci's solution? Opt for fresh but freeze them yourself. That way, as the muffins bake, they slowly meld into the batter and turn into individual little pools of blueberry goodness, without bursting so fast that they leak into the muffin and tint it.