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On Fri, 20 Apr 2018 10:42:12 -0400, Dave Smith
> wrote:

>On 2018-04-19 9:29 PM, wrote:
>> Forgot to mention another example. Years ago, I made blueberry
>> muffins according to the Joy of Cooking recipe. (Don't know if it's
>> been changed.) Had I read it more closely, I would have known I was
>> setting myself up for disappointment; the results weren't nearly as
>> sweet as what you would get at your local cafe - or supermarket.

Perhaps the commercial muffin bakers add more sugar... and plain fresh
blueerries aren't all that sweet.

>I usually find the cafe and supermarket blueberry muffins to be more of
>a cupcake than a muffin. Muffins should have some heft and substance to
>them them. We usually make muffins from the recipe in the Laura Secord
>cookbook. I add frozen blueberries to the dry ingredients and then
>stir in the wet ingredients and bake immediately so the blue juice
>doesn't run into the muffin.

Frozen blueberries automatically run, freezing bursts their skin...
and stirring in the wet ingredients to the dry ingredients that
already contain the frozen mushy blueberries just makes the color
running a lot worse. I make up the batter and then sprinkle fresh
flour coated berries on top... during baking they will distribute
fairly evenly throughout... I do the same when adding raisins to bran
muffins.

If one can obtain fresh ripe just picked blueberries and dust them
with flour they won't run but more importantly they won't all sink to
the bottom.

The worst thing about commercial muffins of any type is that they are
baked in those paper liners and then they are not muffins, they are in
fact cupcakes.

Dave Smith[_1_]

On 2018-04-20 1:02 PM, wrote:
> On Fri, 20 Apr 2018 10:42:12 -0400, Dave Smith
> > wrote:
>
> Perhaps the commercial muffin bakers add more sugar... and plain fresh
> blueerries aren't all that sweet.
>
>> I add frozen blueberries to the dry ingredients and then
>> stir in the wet ingredients and bake immediately so the blue juice
>> doesn't run into the muffin.

I use frozen blueberries for a couple reasons. We almost always have
them on hand, and they are a lot cheaper than fresh. I see no point in
paying the premium price for fresh and then cooking them.

>
> Frozen blueberries automatically run, freezing bursts their skin...
> and stirring in the wet ingredients to the dry ingredients that
> already contain the frozen mushy blueberries just makes the color
> running a lot worse. I make up the batter and then sprinkle fresh
> flour coated berries on top... during baking they will distribute
> fairly evenly throughout... I do the same when adding raisins to bran
> muffins.

The flour holds any juice that works its way out of the berries. If you
work quickly, they don't have much chance to thaw and run. I end up
with white muffins with blueberries inside, not blue muffins.

> The worst thing about commercial muffins of any type is that they are
> baked in those paper liners and then they are not muffins, they are in
> fact cupcakes.

I attribute the texture to the cake like mix they use. Our corner
bakery/coffee shop makes wonderful, big dense muffins. The owner tried
parchment paper liners and had such success that she has continued. She
was concerned that it might affect the texture but it didn't.

[email protected]

On Fri, 20 Apr 2018 17:36:44 -0400, Dave Smith
> wrote:

>On 2018-04-20 1:02 PM, wrote:
>> On Fri, 20 Apr 2018 10:42:12 -0400, Dave Smith
>> > wrote:
>>
>> Perhaps the commercial muffin bakers add more sugar... and plain fresh
>> blueerries aren't all that sweet.
>>
>>> I add frozen blueberries to the dry ingredients and then
>>> stir in the wet ingredients and bake immediately so the blue juice
>>> doesn't run into the muffin.
>
>I use frozen blueberries for a couple reasons. We almost always have
>them on hand, and they are a lot cheaper than fresh. I see no point in
>paying the premium price for fresh and then cooking them.

It's very silly to cook fruit out of season.

>> Frozen blueberries automatically run, freezing bursts their skin...
>> and stirring in the wet ingredients to the dry ingredients that
>> already contain the frozen mushy blueberries just makes the color
>> running a lot worse. I make up the batter and then sprinkle fresh
>> flour coated berries on top... during baking they will distribute
>> fairly evenly throughout... I do the same when adding raisins to bran
>> muffins.
>
>The flour holds any juice that works its way out of the berries. If you
>work quickly, they don't have much chance to thaw and run. I end up
>with white muffins with blueberries inside, not blue muffins.
>
>
>> The worst thing about commercial muffins of any type is that they are
>> baked in those paper liners and then they are not muffins, they are in
>> fact cupcakes.
>
>I attribute the texture to the cake like mix they use. Our corner
>bakery/coffee shop makes wonderful, big dense muffins. The owner tried
>parchment paper liners and had such success that she has continued. She
>was concerned that it might affect the texture but it didn't.
>

Dave Smith[_1_]

On 2018-04-20 5:41 PM, wrote:
> On Fri, 20 Apr 2018 17:36:44 -0400, Dave Smith

>>>> I add frozen blueberries to the dry ingredients and then
>>>> stir in the wet ingredients and bake immediately so the blue juice
>>>> doesn't run into the muffin.
>>
>> I use frozen blueberries for a couple reasons. We almost always have
>> them on hand, and they are a lot cheaper than fresh. I see no point in
>> paying the premium price for fresh and then cooking them.
>
> It's very silly to cook fruit out of season.

No. It is silly to cook fruit in season. Fresh picked fruit it too good
to waste by cooking it. Frozen blueberries are not as good as fresh,
but are just as goof in muffins as fresh berries would have been.

Hank Rogers[_2_]

wrote:
> On Fri, 20 Apr 2018 17:36:44 -0400, Dave Smith
> > wrote:
>
>> On 2018-04-20 1:02 PM, wrote:
>>> On Fri, 20 Apr 2018 10:42:12 -0400, Dave Smith
>>> > wrote:
>>>
>>> Perhaps the commercial muffin bakers add more sugar... and plain fresh
>>> blueerries aren't all that sweet.
>>>
>>>> I add frozen blueberries to the dry ingredients and then
>>>> stir in the wet ingredients and bake immediately so the blue juice
>>>> doesn't run into the muffin.
>>
>> I use frozen blueberries for a couple reasons. We almost always have
>> them on hand, and they are a lot cheaper than fresh. I see no point in
>> paying the premium price for fresh and then cooking them.
>
> It's very silly to cook fruit out of season.
>

It's very silly, ... nay, criminal to cook anything that is not exactly
the same as yoose cooks.

YOOSE is the greatest!

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