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The Kitchen Table

Blueberry muffins

16 years ago

My famly love these.

I'm wondering if I could substitue some other fuit. Have any of you tried that, and if so what did you try and how did you like it.

Sometimes I like to experiment but just not sure what to try here.

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Comments (7)

monica_pa Grieves
16 years ago
I substitute cranberries.....every Thanksgiving, whenI make homemade cranberry sauce, the only cranberries I can buy are in a largish package - so I make the sauce with some, and a batch of cranberry muffins with the rest.
I hate to waste :)
nicole__
16 years ago
Muffins are kinda small, so I make it into a bread. I make blueberry bread. From there I make cranberry bread, peach, cinnamon raisin.........

I posted my blueberry bread on yesterdays recipe thread....
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I really like this recipe. Blueberry Muffins (King Arthur) * 9 1/2 ounces Unbleached All-Purpose Flour * 1 1/2 teaspoons baking powder * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 2 ounces unsalted butter, at room temperature * 5 1/4 ounces granulated sugar * 2 large eggs * 2 teaspoons vanilla extract * 4 ounces sour cream or plain yogurt (I use sour cream) * 7 1/2 ounces blueberries, fresh or frozen * coarse white sparkling sugar for garnish (optional) Directions 1) Preheat the oven to 375ÃÂ°F. Line a muffin tin with papers, and grease the papers. 2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. 3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached. 4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. 5) Add the vanilla and sour cream or yogurt, and mix until incorporated. 6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick. 7) Fold in the berries by hand. 8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired. 9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
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This is what Ivamae posted RE: Blueberry muffins * Posted by ivamae (My Page) on Tue, Aug 10, 10 at 10:06 This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping. I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too. Blueberry Muffins - makes 9 large ones. 1&1/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. Give it a try and let me know what you think. It is so very easy and they freeze well, too.
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We really like the following blueberry muffins. Blue Blueberry Muffins Here is my most favorite blueberry muffin recipe. It is from "Blueberry Muffin Murder" by Joanne Fluke. 3/4 cup butter, melted 1 cup sugar 2 eggs, beaten 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries (no need to defrost if frozen) 1/2 cup canned blueberry pie filling 2 cups plus 1 tablespoon flour 1/2 cup milk Crumb Topping 1/2 cup sugar 1/3 cup flour 1/4 cup butter, softened Grease the bottoms only of a 12-cup muffin pan (I grease the whole muffin cup). Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and salt, and mix thoroughly. Put one tablespoon of the flour in a plastic bag with your cup of blueberries. Shake it gently to coat the berries, and leave them in the bag for now. Add half the remaining 2 cups flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and mil and mix thoroughly. Here comes the fun part: Add 1/2 cup blueberry pie filling to your bowl, and mix it in. Your dough will turn a shade of blue, but don't let that stop you - once the muffins are baked, they'll look just fine. When your dough is thoroughly mixed, fold in the flour-coated berries. Fill the muffin tins 3/4s full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough. The topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it's crumble. Sprinkle the crumb topping over your muffins and bake them at 375 degrees for 25 - 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.) When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy
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country_sunshine
16 years ago
I am one that loves to "play with my food" and found that if you use a basic muffin recipe, you can put just about any kind of fruit you want in there. I have used every thing from Apples to Raspberries in muffins..

Just play around with recipes and above all, enjoy !!
Jasdip
16 years ago
Rhubarb is awesome!!
Not sure about your blueberry recipe, but I make rhubarb muffins regularly, and I don't know why it couldn't be substituted.
Sally Brownlee
16 years ago
I would use local peaches right now...apples in a month or two.
ivamae
Original Author
16 years ago
This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping.

I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too.
Blueberry Muffins - makes 9 large ones.

1&1/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries ( I used half of the pint container.)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 & 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less)

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.
Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture.
3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking.
4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

Give it a try and let me know what you think. It is so very easy and they freeze well, too.
Tally
15 years ago
OK, I had to search out the recipe and file it away for future use.

What raves you've had over these!

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