I used the recipe from Sarah's baking911.com (see the link on my sidebar). The batter was delicious! I sure am gonna use it again for other muffins using other fruits like peaches (which we have right now as I am posting this recipe). To those who will want to try making these, please do not copy what I did here: not using paper liners! The blueberries were so sticky when cooked that I had a hard time taking them off the pan without damaging them!
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7 comments:
Hi there, I've been regularly reading your interesting blog. Gusto ko lang tanungin if you have any other problems with the fresh blueberries in the muffin. I read somewhere that it's better to use frozen ones? Do you think that's true?
cheers,
celia kusinera
Hi Celia! Actually, I have just spent my first year in Maine, so everything that I have posted so far have been mostly "first" tries, especially with posts including the use of fruits and veggies not commonly found in the PI. So this was my first with blueberries, freshly picked. WE had no leftover to freeze (I use the leftover blueberries the next day for buttermilk pancakes) so I have not tried the frozen blueberries. However, I made the muffins again yesterday, using freshly picked peaches and this time, with paper liners (haha!) I think frozen or not, blueberries are still good. What I have read mainly (generally speaking) was that berries (strawberries and blueberries) usually can be frozen as soon as picked, as is (without having to blanch or cook) then thawed prior to cooking (but in the case of blueberries, thawing is not necessary for making the pancakes) and will not have any deterioration as to the quality. The usual question is if the frozen goods will retain its quality. But I have no doubt that fresh is still the best, and the same is true with veggies.
Usually kasi, when freezing veggies (like snap beans, spinach, etc.) the advise is to blanch for 3 minutes then pack into freezer bags, with as little air as possible to avoid freezer burns. If you don't blanch them, the enzymes daw will continue working and will result to bitter taste when cooked after being frozen as is. So that does not apply to the berries, basta freeze daw whole or cut, without blanching nor adding water or syrup. Won't make any difference. BTW, sana you provided a link too. Can you provide your URL so I can add you to my links? I definitely need advices and ideas in adapting to this new surrounding. I gather you might have more experience than I do, presuming you live in the US?...
Hi Manang, (or can I call you Lory?) I wanted to email you kaya lang I can't find your email in your blog. And pareho pala tayong "kusinera" ang surname mag kamag-anak yata tayo! hehehe! Anyways, about the blueberries I read a discussion somewhere (hindi ko na matandaan) na somebody tried fresh blueberries in muffins and it turned out a disaster. Then somebody said she should have done it with frozen ones. Ewan ko kung totoo pero I haven't tried either one yet. But I agree with you that fresh vegs and fruits are definitely better and more nutritious than frozen or even cooked ones. Bigay mo naman ang email mo para mas mahaba ang kwentuhan natin. If you click on my profile you'll see my blogs. Yes please link me and can I link you too? And sorry I'm living in UK not USA. Pero inggit ako sa yo, farm environment ka, you get lots of fresh veggies and fruits.
ciao for now,
Celia
Dredging blueberries lightly in flour might help. Toss berries in a strainer with a small amount of flour and shake off excess. This helps "anchor" them in the batter so they don't float up or sink down. More berry goodness all over!
HI drstel!
Thanks a lot for that tip! This is what I like about the net...gaining friends and tips and help for free! I really appreciate that! I hope to get more input from you in my future endeavor in adapting to my new environment. Thanks a lot!
Interesting. I just did Blueberry Scones. visit me at www.kuwentong-buhay.blogspot.com.
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