Recipe for really moist blueberry muffins?

Question

I know when a blueberry muffin is done right it can almost taste like a chocolate chip. How is this done? Mine taste like dry biscuits.

Fresh blueberries a help over frozen?

Thanks,
David

Answer 1

I worked in places that sold muffins, and commercial muffins are not made from scratch. They come ready to bake in pails. The amount of butter in it is the secret for moist muffins. I love blueberry muffins but mine are never moist like commercials cause I make from scratch. You can try a new recipe and also remember that egg white is a dry component. Then the calories and fat will be bigger.

Very Blueberry Muffins
1 ¾ cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp oil
zest of one lemon
1 egg
¼ cup sour cream
½ cup blueberry juice or milk
1 cup blueberries, fresh or frozen
¼ cup dried blueberries
1 tbsp sugar


Preheat oven to 350F. Line a muffin tin with paper liners.
Whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together sugar, oil, lemon zest and egg for 1 minute or until smooth. Stir in sour cream and blueberry juice. Gently stir in dry ingredients until almost fully combined. Add the blueberries and continue mixing until just combined.
Spoon mixture into muffin tins, filling each one 2/3 full. Sprinkle with sugar.
Bake 20-23 minutes at 350F, until tester comes out clean and the muffin springs back when lightly pressed.
Makes 12.


Best of the Best Blueberry Muffins

INGREDIENTS
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar
DIRECTIONS
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Answer 2

1

Answer 3

Try the following
Blueberry muffins

250g/9oz self-raising flour
1 tsp baking powder
50g/2oz soft margarine
75g/3oz caster sugar
175g/6oz fresh blueberries
grated rind of 1 lemon
2 x size 2 eggs
250ml/8fl oz milk

Method
1. preheat the oven to 200C/400F/Gas6. Lightly grease 12 deep muffin tins if you are using ordinary fairy cake paper cases, as the mixture will rise well above the paper cases, and place the paper cases in the tin. You do not need to grease the tins if muffin paper cases are used.
2. Measure the flour and baking powder into a large bowl. Rub in the margarine with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and the grated lemon rind. Mix together the eggs and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency. Spoon the mixture into the prepared tins or paper cases, filling almost to the top.
3. Bake in the preheated oven for about 20-25 minutes until well risen, golden and firm to the touch. Leave the muffins to cool for a few minutes in the tray, then lift out and cool for a little longer on a wire rack. Serve warm.

or Blueberry Muffins
200g/7¼oz self-raising flour
1 tsp baking powder
85g/3oz caster sugar
1 lemon, zest only
1 free-range egg
100ml/3½fl oz milk
50g/1¾oz blueberries
To serve
drizzle honey
icing sugar

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place all the ingredients in a bowl and combine together gently.
3. Divide the mixture between the indents in a non-stick muffin tray. Bake in the oven for 15 minutes or until risen and golden.
4. Remove from the tin and place on a wire rack to cool slightly.
5. Serve warm with a dusting of icing sugar and drizzle of honey.

or Blueberry and Pecan Muffins

4 oz (110 g) small blueberries
2 oz (50 g) pecan nuts, finely chopped
5 oz (150 g) plain flour
½ level tablespoon baking powder
¼ level teaspoon salt
1 large egg
1½ oz (40 g) caster sugar
4 fl oz (110 ml) milk
2 oz (50 g) butter, melted and cooled slightly
½ teaspoon pure vanilla extract

For the topping:
2 oz (50 g) pecan nuts, finely chopped
10 demerara sugar cubes, crushed
Pre-heat the oven to gas mark 6, 400°F (200°C).

You will also need 2 mini-muffin trays, each cup measuring about 1¾ x ¼ inches (45 x 5 mm), or standard English muffin tins. The muffins can be baked with or without cake papers, which simply help to keep them fresh.

Start off by sifting the flour, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on). What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don't be tempted to beat or stir, and don't be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light.

Now fold the blueberries and pecan nuts into the mixture, again with a minimum of stirring: just a quick folding in. Spoon in just enough mixture to fill each muffin cup (if you're not using papers, grease the tins well), then top with chopped pecans and crushed sugar. Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown.

Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack (if they are in paper cases remove them from the tins straightaway).

Answer 4

Whatever recipe you use DON'T overmix the batter. I tightens the gluten and makes muffins tough. Look for some good recipes on this site.

http://www.recipezaar.com

ADDED: This recipe looks like it will make good muffins http://www.recipezaar.com/29177

Answer 5

every heard of a healthy home made muffin try this for the sugar,[e-mail]. even diabetics can eat it.it made from some healthy root and orange peels.

Answer 6

Add half cup buttermilk to the recipe.