How To Make Blueberry Muffins With Frozen Blueberries
To Die For Blueberry Muffins
Lets rethink what makes a good blueberry muffin. I wanted to try something different. I wanted to get away from the oil used in a standard cake muffin and try something different.
I split this recipe into three parts - wet ingredients, dry ingredients and topping. That's about all that's the same of a typical muffin recipe.
I was trying to come up with a Halloween muffin recipe but the closest I could tie this to Halloween is to call them Boo-berry muffins.
What Makes These Muffins Special
I'm trying to get away from the soggy centered muffins made with white cake mix. I think I did so with this one. I've made a few batches before coming up with this one. I still have a few more changes to go.
For one I think they are a bit too sweet still. I also want to try swapping out the butter in the mix for cocoanut oil. There is enough butter in the topping.
I like the texture of these muffins with a more substantial base without being cakey or greasy.
I used frozen blueberries because fresh ones are not always available. Frozen berries are also easier to process.
I think I'll try apples and walnuts next.
Prep Time: 45 min
Total Time: 65-70 minutes
- 1 1/3 cups flour
- 3/4 tsp salt
- 1 1/2 tsp Baking Powder
- 1 1/4 cup whole pecans
- 1 cup sugar
- 2 eggs
- 6 Tbsps melted and cooled butter
- 1/2 cup whole milk
- 1/4 tsp nutmeg
- 3 Tbsp flour
- 1 Tbsp packed brown sugar
- 1 Tbsp white sugar
- 2 Tbsp softened butter
- 1/2 cup pecans
- 1 cup Blueberries
- 1 Tbsp powdered sugar
- 1/4 tsp salt
- lemon zest
- Sift flour, salt and Baking Powder together into a bowl and set aside.
- Put the pecans and sugar in a food processor and pulse until course ground. Add 2 eggs, the butter, 1/2 cup whole milk and the nutmeg. Mix until smooth.
- Add the wet ingredients to the dry and mix lightly until all are incorporated. Do not over mix. The batter should be loose at this stage. If you baked this mix up now, the muffins would be flat so set it aside for about 30 minutes to develop some structure first.
- In the food processor add the flour, brown sugar,white sugar, butter and pecans. Pulse until coarse ground. This is a crumble topping so don't over process.
- When the mix has rested for 30 minutes, make the blueberries to add.
- Warm the frozen blueberries in the microwave for 30 seconds before putting them in the food processor with the sugar, salt and lemon zest. Rough chop and then add to the mix and fold in gently.
- In a greased muffin tin equally divide the mix into each cup. add the topping mix to each and press down lightly so the topping bonds.
- Bake for 18 - 20 minutes at 425 F.
- Cool in the pan for 10 minutes and then on a rack for 20 more before eating.
I like silicon baking implements. The goods don't stick and they are easy to clean.
I like these deep bowls for mixing batters by hand. I like these ones even more because they have covers. When the mix is resting you can use to cover so the mix doesn't dry out. Saves using plastic wrap.