Blueberry Cornbread Muffins - Easy Recipe | The Worktop (2024)

FAQs

How to prevent blueberry muffins from turning green? ›

Fortunately, there is an incredibly easy fix to prevent this from happening. You simply need to wash the frozen blueberries before gently adding them to the batter. Start by thoroughly rinsing your frozen blueberries under cold running water.

What causes muffins to be coarse in texture with large holes and peaked on top instead of rounded? A. You'll get these results if you mix the batter too much. Remember, you need to stir the ingredients together just until they're moist.

Fresh OR frozen blueberries work great in this blueberry muffin recipe. If using frozen berries, don't thaw first! Toss the blueberries with a teaspoon or two of flour before gently stirring them into the batter. Again, you don't want to over mix here.

But anyone who's ever put frozen blueberries into the mix knows—whether pancake, muffin, or cake batter—even if you go straight from the freezer and they don't thaw, the juice that's collected on the outside of them will immediately turn your batter purplish-blue.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

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.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

More Blueberries

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.

Why are my blueberry muffins bitter? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Their trick is actually quite simple: gently crush half a cup of fresh blueberries and fold them into the batter before adding the rest of the whole berries. You can crush them in a bowl with a fork, or even with your hands.

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.

'Blueberry muffin syndrome' is the descriptive term used for an infant born with multiple blue/purple marks or nodules in the skin. These are due to the presence of clusters of blood-producing cells in the skin (extramedullary erythropoiesis), or bleeding into the skin (purpura), or spreading cancer (metastases).

Blueberry Baking Chemistry

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

Aren't they green? Why does this happen? This happens when the muffin mix contains a lot of baking soda or also when the baking soda is not mixed properly in the batter. This could result in formation of some alkaline pockets throughout the batter which gets in contact with the fruits.

Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.

You should cook them on a lower temperature or move them further away from the heat source (in other words, don't use the very top or very bottom rack in the oven). Just as a point of reference, most recipes will suggest baking muffins at somewhere around 350 degrees Fahrenheit.