How do you sweeten blueberries for muffins?

Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great). You don’t need a lot to get the berries rocking; a quarter- to a half-cup of juice or booze, and about double the amount of sugar, is all you need.

What do you eat blueberry muffins with?

1. Eat open-faced. Slice those tender muffins in half and slather with warm butter, cream cheese or peanut butter. If you want to get fancy, try them with hazelnut spread, Greek yogurt or cookie butter.

Why are blueberry muffins bad for you?

Reduced fat blueberry muffins are certainly no better—if not worse. With only slightly fewer calories than their regular counterparts, they still contain the same high amount of sugar (almost 40 grams, or 10 teaspoons) and nearly 50 percent more sodium (a whopping 540 milligrams per muffin!).

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What is the secret to making moist muffins?

Why muffins come out dry and crumbly The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!

How do you keep blueberries from sinking in muffins?

Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter. Spoon this on top of the berry-less batter. Try this method and you will no longer have muffins with soggy bottoms.

How do you keep blueberry muffins from turning blue?

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.

What can I serve with muffins?

11 Ways to Eat Muffins for Breakfast

  • Banana Oat Greek Yogurt Cupcakes. PIN IT. Photo by Natalie Tay.
  • Spiced Banana Pear Cupcakes. PIN IT.
  • Peanut Butter Banana Cupcakes. PIN IT.
  • Frittata Cupcakes. PIN IT.
  • Apple Cinnamon Cupcakes. PIN IT.
  • Banana Chocolate Chip Cupcakes. PIN IT.
  • Blueberry, Oatmeal and Flaxseed Cupcakes. PIN IT.
  • Pumpkin Cream Cheese Cupcakes. PIN IT.

Is it bad to have a blueberry muffin for breakfast?

Muffins may sound like a healthier breakfast option than doughnuts, but the truth is they’re far from it. Case in point: A reduced-fat blueberry muffin from a popular chain clocks in at 410 calories, with 10g fat (2g saturated), 75g carbs, and 39g sugar.

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Is it bad to have a muffin for breakfast?

Or say she eats muffins for breakfast. Compared to, say, eggs or oatmeal, muffins are not exactly the most nutritionally sound food. They’re low in protein and often packed with sugar. One could even argue that they’re unfrosted cupcakes.

What are the healthiest muffins to eat?

Below, our list of 14 healthy muffin recipes that will keep you energized all morning.

  1. Apricot-Date Seed-uction Muffins.
  2. Chocolate Muffins.
  3. Strawberry-Banana Quinoa Muffins.
  4. Vanilla Bean Blackberry Muffin.
  5. Cherry Zucchini Muffins.
  6. Lemon Raspberry Muffins.
  7. Whole Wheat Carrot Cake Muffins.
  8. Pineapple Coconut Muffins.

Why are muffins so bad for you?

Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.

What is wrong with store bought muffins?

Store – bought muffins shouldn’t even be placed in the same category as homemade muffins, but even if they are made by hand, they run the risk of, well, sucking. Most muffins are way too sweet, way too big, and not satisfying in the least. 2. Corn muffins might be your safest bet, but

What happens if you add an extra egg to muffins?

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar.

How can I make my muffins lighter and fluffy?

Muffins use baking powder or baking soda, or both, to generate the “rise” that makes them light and fluffy. Use too little and they won’t rise enough, use too much and they will rise quickly and then collapse.

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Is butter or oil better for muffins?

The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. Cakes made with butter often taste better than oil cakes.

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