Blueberry Spinach Muffin Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn't turn purple. Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob's Red Mill).

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

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.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Overview: Ingredients To Use & Why

Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won't all sink down!

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.

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

Blueberry Baking Chemistry

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

Do blueberry muffins need refrigeration? ›

You store the blueberry muffins just as any other regular muffins. Ideally, at room temperature in airtight container between two sheets of kitchen paper for up to 4 days. You can also freeze the muffins and enjoy them defrosted and slightly reheated whenever you fancy one.

Lemon Juice and Lemon Zest

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 it's not hot enough, your muffins won't rise well. Don't undermix your batter. Sometimes I see people are so worried about overmixing (which will cause tough and rubbery muffins) that they barely bring the batter together. This doesn't allow gluten to develop, which is the structural backbone to muffins.

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.

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.

The cookie dough scoops are for filling each cavity with muffin batter—to get tall domes, you'll need to fill each one with SIX tablespoons of batter. It works best if you're precise. Anything more will cause the muffins to overflow, and anything less will result in squat muffins.