Blueberry Muffin Cookies - Sally's Baking Addiction (2024)

FAQs

What is the secret to making moist muffins? ›

How to Freeze Blueberry Muffins. Freeze the muffins for up to 3 months. Cool completely and then place the muffins in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator (overnight) or at room temperature on the counter.

The zest of one lemon and one teaspoon of fresh lemon juice are all you need to elevate the flavor. Just add the juice and zest to your blueberry muffin mix and bake as usual. The lemony tang adds a new flavor profile and you might never make blueberry muffins without lemon juice again.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Blueberry muffins are probably the single most popular muffin of all time. They are like the Beyonce of muffins. And this recipe is called "To Die For" for a reason. Generously sized with a little bit of crunch in the sugary topping, these are the blueberry ideal.

This is a very simple fix – don't let your muffins rest in the tins for longer than 5 minutes. When they're cool enough to handle, remove from the pan and transfer to a cooling rack. The steam will escape freely, and your bottoms will be firm and moist without any sogginess.

Freezing muffin batter in individual muffin size portions saves you time without sacrificing the flavor or quality of your muffin. It allows you to bake either as many or as few muffins as you need, and always serve them fresh from the oven.

A thick and lumpy muffin batter is good. The lumps will go away when they bake. I recommend mixing by hand, using a spatula or wooden spoon because it's easy to over mix using a hand or stand mixer. Most normal baking it's okay to mix until the batter is smooth, but this should be avoided with muffins.

How to improve blueberry muffin mix? ›

We recommend using water; however we know that some Makers prefer to use milk to make muffins.

The baker had forgotten to add baking powder. Baking powder is a mixture of baking soda (sodium hydrogencarbonate) and a mild edible acid such as tartaric acid.

"They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT. Yet, muffins can be a healthy breakfast option if you make them at home yourself.

Rich in anthocyanins, compounds that provide antioxidant activity that can help relax smooth muscle and dilate arteries to improve blood flow, blueberries can help lower blood pressure and LDL cholesterol, decreasing the risk of having a heart attack.

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

For baking you need to use a product that is a minimum of 70% fat. Spreads with less fat contain more water, resulting in dry, less tender muffins. Remember that one stick of butter or margarine is equal to 1/2 cup and not 1 cup. If you confused the two, you will be cutting the amount of fat used by half.

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.