The Real Jordan Marsh Blueberry Muffins Recipe (2024)

FAQs

What is the secret to making moist muffins? ›

Remember also that too much baking soda in a recipe and not enough acid will still result in a soapy, metallic taste in the baked good. Thus, getting the right amount of baking soda in your baking is important, we don't want soapy tasting cakes!

`s customer relations department tells us that the blueberries in the mix actually are little bits of apples that are flavored and colored to look and taste like blueberries. Why does Jiffy do this?

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

'Blueberry muffin syndrome' is the descriptive term used for an infant born with multiple blue/purple marks or nodules in the skin. These are due to the presence of clusters of blood-producing cells in the skin (extramedullary erythropoiesis), or bleeding into the skin (purpura), or spreading cancer (metastases).

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 you don't drain them, you'll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.

Moist, tender banana bread muffins flavored with peanut butter and accented with crunchy peanuts.

The blueberry muffin was adopted as the state muffin in 1988. The blueberry muffin was adopted as the official muffin of the state of Minnesota in 1988.

What do British people call American muffins? ›

English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate. They are usually consumed with tea or coffee, and sometimes feature in afternoon tea served in UK hotels.

It is really hard to find wild blueberries “fresh,” so I use frozen. Wild blueberries are smaller, and so they disperse better in the batter, in my opinion. You can use what you like. Frozen berries kind of “bleed” into the batter if mixed too much, so that is the only downside I can really think of.

Fresh or frozen blueberries work great! This tried-and-true recipe is a keeper, and the only one you need if you've been looking for a straightforward, go-to blueberry muffin recipe!

Frozen fruit is the way to go! Make sure you gently toss the them in a little flour before mixing them into your muffin batter. It helps keep them from sinking and from bleeding juice too much into the batter.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

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!