Blueberry Muffins Recipe + Answers to Your FAQs - ZoëBakes (2024)

FAQs

What is the secret to high muffins? ›

Option #1: Overnight Batter Rest (my favorite!) Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER!

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.

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter. It can yield moist muffins with extra keeping power. Buttermilk gives muffins a special moistness and flavor.

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.

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.

Rest the Muffin Batter

If you're short on time, just 30 minutes can make a difference. When you rest the muffin batter, the flour has time to absorb more of the wet ingredients. The fully hydrated flour starches yields a thicker batter.

Coating berries with flour helps them suspend in the batter and prevents them from all sinking to the bottom. Taking this step also keeps the berries from turning your batter blue.

Why are my blueberry muffins so dense? ›

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup. There's a big difference between measuring cups for dry ingredients and those for liquids.

Unlike fresh blueberries, frozen blueberries bleed into the batter and can turn the muffins a greenish blue color. If you want to prevent the color change, you can rinse the berries under cold water until the water is noticeably lighter when you drain them.

I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough. While it will surely cook your muffins, it will not give you the full rise that you want.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

You can try self-rising flour and baking soda to get perfect rise on cupcakes, but for cupcakes to have an even rise, You can try use measuring tools. Cookie or an ice cream scoop. You can also try 2 to 3 tablespoon of batter to make even cup cake.