Right before I slide them in the oven I top with the Streusel – and BE GENEROUS with this stuff – it really makes a difference in the muffin. Once I have everything in the muffin cups, I let them sit on top of the oven while it preheats – it relaxes the batter, which gets stiff from the cold berries. I’ve found that if I use frozen, I leave them frozen and mix them in. I use frozen wild blueberries, but you could easily use fresh – or frozen regular blueberries – either will work just fine. it may seem like they’ll be messy but because you spray them, they slide right out onto the rack – I use a small offset spatula to just lift them right out. Because you are using a regular liner in a jumbo tin, filling the cups up is important. I spray the tin AFTER I put the liners in – but the space between the top of the liner and the top of the muffin cup seems to give it something to cling to and climb up. Use a jumbo muffin tin, with a regular baking cup liner (not the jumbo ones).In a large bowl whisk together the flour, baking powder, salt and set aside. Set aside aside until you’re ready to fold them into the batter. I live at high altitude so I find this is really important – 3 tsp per 2 Cups of flour sounds like a lot, but it’s not…could probably even have another and not be affected. Step 1 Rinse and dry your blueberries then place them in a small bowl and coat with 1 tbsp of flour. Don’t be afraid to use your baking powder.This blueberry muffin recipe uses yogurt instead of butter, which my cholesterol appreciates (except in the streusel topping, but that’s minimal.) The family really likes them – even the boy, who says he doesnt like chunks of berries in things. I came up with a technique that produces those tall bakery-style jumbo muffins and I’ve been baking, testing and adapting recipes like mad.
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