To Die For Blueberry Muffins
You may search through the reviews and try one of the alterations, however, you will be extremely satisfied if you follow the original recipe. I used a large muffin pan and they came out big, fluffy, with a great crunchy top.
The only tip I have is for frozen blueberries. If you wish to use them, put the frozen blueberries (do not defrost) in a strainer and rinse them until the water is clear. Dump them carefully onto a paper towel, gently pick up the excess water by rolling/patting/etc., and then run them through the strainer again. Repeat this process until the the frozen blueberries do not leave purple stains on your paper towel. It's okay if a little comes off. Then, dump the blueberries into your final mix, and fold in. Since you went through the straining process, your mix shouldn't be dyed purple.
Finally, as my last tip, go with this recipe rather than the "Healthier to die for blueberry muffins." That recipe is falsely advertised, and it is marginally better. You are here because you want to make muffins, so don't settle for a few grams difference in fat and sugar. Make the real thing.
2 users found this review helpful
Jan. 14, 2014