Blueberry Muffins: An Experiment

Blueberry is our favorite kind of muffin. So, we are on the road to make the perfect blueberry muffins! While we are traveling down this road, we wanted to stop and share some helpful information with you. If, like us, you are in love with muffins, then you will love this post. If you don’t love muffins, well, still read it, because it houses good info that will reach beyond the scope of just muffins!

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So, the recipe that we used and was our “control” for our little experiment, was the recipe from King Arthur Flour. The recipe said to smash 1/2 cup of the blueberries, but since we wouldn’t be able to do that with the dried blueberries, we went ahead and left out that part of the recipe. So, now that we have a recipe, do we use fresh, frozen, or dried blueberries? That is what we are going to be answering in this post! In the picture above you can take a look at the difference between the three.

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In appearance, these were our favorite. They kind of look like the type of blueberry muffin that grandma would make, and if grandma makes it then it’s gotta be good, right? These also tasted delicious! We think that fresh blueberries are the best choice, if they are available.

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Okay, so second place went to the dried blueberries. The only reason that these came in second was because they were dry, like really dry. If these had been moist, like the other muffins, then they definitely would have gotten first place. The reason that we liked these was because of how the dried blueberries tasted. We loved the dried blueberries! We actually picked out the blueberries from the muffins, ate them, and then threw away the muffin, but shhh…. don’t tell anyone 😉

Because the blueberries are dried, they will soak up the moisture from your muffin, leaving it dry as the dessert, while the blueberry is quite moist and delicious. How do you fix this problem? Well, if you want to use dry blueberries, we recommend that you soak the blueberries before putting them into the muffin batter. This will make them moister (is that a word? We don’t know, but we’ll pretend it is), so then the blueberry won’t drink up the moisture from your muffin. After our experiment was over, we tried this method because we loved the taste of the dried blueberries so much! And it definitely worked! So, the dried blueberries and the fresh ones are at a tie for which ones taste better, but the fresh won out because the appearance was better and the cost was much less than the dried blueberries.

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Our least favorite: the frozen blueberry. These came in last for a couple of reasons. To start off, we didn’t like the flavor of the blueberries as much as we did the other two. Not only that, the tops got really moist and sticky (as you can tell from the picture above). The frozen blueberries have extra moisture in them, which caused this. Also, as the picture shows, the color from these blueberries bled more into the batter than the others and we didn’t care for how that looked. We tried this muffin in two ways: by using frozen blueberries (above picture) and by using thawed blueberries. Neither way worked very well. But, if using frozen blueberries is a must, we recommend that you don’t thaw them.

The conclusion: Were recommend that you use fresh or dried (make sure to rehydrate them!) blueberries over the frozen ones. However, as a last resort frozen blueberries can be used, but we don’t recommend it.

Note: we also think that a mix of fresh and dried would be delicious, but we haven’t tried it yet. If you do, let us know! And also, let us know if this helped you, we’d love to hear from you! 🙂

Let us know what your baking in the comments or on instagram @unchartedbakers

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