Comments on: Blueberry muffins: Back to basics. http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/ Hot Stuff from King Arthur's Hearth Sun, 07 Sep 2008 18:53:11 +0000 http://wordpress.org/?v=2.3.1 By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3271 Kevin Sat, 06 Sep 2008 17:45:21 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3271 Hi again Tara, One last message! I tossed my 1950's-era mini-muffin pan and invested in a regular sized state-of-the-art pan. Still had the problem of the small oven, but careful monitoring finally resulted in ideal muffins. I think the main issue has been having to work with sub-par equipment. I've done the muffins several times now, with fresh blueberries and both whole wheat and all purpose flour. All's well, so thank you for your time and thoughts! Hi again Tara,

One last message! I tossed my 1950’s-era mini-muffin pan and invested in a regular sized state-of-the-art pan. Still had the problem of the small oven, but careful monitoring finally resulted in ideal muffins.

I think the main issue has been having to work with sub-par equipment. I’ve done the muffins several times now, with fresh blueberries and both whole wheat and all purpose flour. All’s well, so thank you for your time and thoughts!

]]> By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2846 Kevin Thu, 07 Aug 2008 21:35:04 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2846 'afternoon, Tara, Thanks for your reply. I used King Arthur's Unbleached All-Purpose Flour and Dannon's All-Natural Plain Yogurt (full fat). I didn't substitute anything, but I did cook the mini-muffins for the same length of time as the recipe calls for with standard-sized muffins (with a room-temp cookie sheet underneath to block some of the heat...baked in a mini-oven, too. Everything's mini here, myself included). Hope you can help. I did use King Arthur's whole wheat flour for the batch of Joy-recipe muffins, and those came out very well! So I'm guessing the issue is either heat/time or yogurt. <strong>My bet is on the bake time - I would suggest that if you want to try the recipe again either use a standard muffin tin or cut the bake time for the mini's - check them at 15 mins, if they are brown enough but not fully cooked then lay the foil over the top and go for another 5 minutes. Good luck! Tara </strong> cheers, k ‘afternoon, Tara,

Thanks for your reply. I used King Arthur’s Unbleached All-Purpose Flour and Dannon’s All-Natural Plain Yogurt (full fat). I didn’t substitute anything, but I did cook the mini-muffins for the same length of time as the recipe calls for with standard-sized muffins (with a room-temp cookie sheet underneath to block some of the heat…baked in a mini-oven, too. Everything’s mini here, myself included).

Hope you can help. I did use King Arthur’s whole wheat flour for the batch of Joy-recipe muffins, and those came out very well! So I’m guessing the issue is either heat/time or yogurt.

My bet is on the bake time - I would suggest that if you want to try the recipe again either use a standard muffin tin or cut the bake time for the mini’s - check them at 15 mins, if they are brown enough but not fully cooked then lay the foil over the top and go for another 5 minutes. Good luck! Tara

cheers,
k

]]> By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2844 Kevin Thu, 07 Aug 2008 18:02:26 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2844 Hi, about two years ago I discovered my love for baking. And now this blog, thank you so much! Now, I've made many a cake, and I'm fairly confident in my abilities to follow a recipe and ad lib when necessary. However, when I made these muffins (with all-purpose flour) in a mini-muffin tin, the result was a rather thick, dense muffin. Not fluffy at all! I'm wondering if anyone else had such a result. Afterwards, I used an old Joy-of-Cooking recipe that came out just fine. So what happened with this recipe? Was it not right for a mini-tin? Did the yogurt result in a thicker batter than sour cream produces? I appreciate anyone's thoughts on what could be the cause of thick muffins! <strong>Hi Kevin, I'm sorry that you didn't get the result you were hoping for with this recipe. Could you give us a little more info? Did you make any substitutions? What kind of flour did you use? Full fat, low or fat-free yogurt? How long did you bake the mini-muffins? We'll try to help figure it out! Tara - from the Baker's Hotline </strong> Hi, about two years ago I discovered my love for baking. And now this blog, thank you so much!

Now, I’ve made many a cake, and I’m fairly confident in my abilities to follow a recipe and ad lib when necessary. However, when I made these muffins (with all-purpose flour) in a mini-muffin tin, the result was a rather thick, dense muffin. Not fluffy at all!

I’m wondering if anyone else had such a result. Afterwards, I used an old Joy-of-Cooking recipe that came out just fine. So what happened with this recipe? Was it not right for a mini-tin? Did the yogurt result in a thicker batter than sour cream produces? I appreciate anyone’s thoughts on what could be the cause of thick muffins!

Hi Kevin, I’m sorry that you didn’t get the result you were hoping for with this recipe. Could you give us a little more info? Did you make any substitutions? What kind of flour did you use? Full fat, low or fat-free yogurt? How long did you bake the mini-muffins? We’ll try to help figure it out! Tara - from the Baker’s Hotline

]]> By: L Bravacos http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1319 L Bravacos Wed, 28 May 2008 20:31:17 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1319 I tried this recipe - I try all blueberry muffin recipes in pursuit of my perfect blueberry muffin and this one is not a keeper for me. However, those fancy department store muffins that were referenced - WOW! they were great! A definite keeper! I made some in greased popover tins and some in paper lined regular cupcake pans and I would just use the paper lined in the future - half of the greased muffins would not come out. (But they still tasted great!) I really appreciated all of the tips about handling berries - I never knew to thaw and blot. This is a great blog - I check it constantly for new recipes and ideas. Thank you so much for creating it! I tried this recipe - I try all blueberry muffin recipes in pursuit of my perfect blueberry muffin and this one is not a keeper for me. However, those fancy department store muffins that were referenced - WOW! they were great! A definite keeper! I made some in greased popover tins and some in paper lined regular cupcake pans and I would just use the paper lined in the future - half of the greased muffins would not come out. (But they still tasted great!) I really appreciated all of the tips about handling berries - I never knew to thaw and blot. This is a great blog - I check it constantly for new recipes and ideas. Thank you so much for creating it!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1066 PJ Hamel Thu, 15 May 2008 02:45:57 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1066 Elaine, no conversion necessary - if you're lucky enough to have fresh blueberries, just throw them into the batter -no need to thaw, blot, etc. Lucky you!! Elaine, no conversion necessary - if you’re lucky enough to have fresh blueberries, just throw them into the batter -no need to thaw, blot, etc. Lucky you!!

]]> By: Elaine Chaika http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1052 Elaine Chaika Wed, 14 May 2008 21:48:07 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1052 Okay, you give New Englanders a great muffin recipe using frozen blueberries? Here, where wild blueberries grow galore -- yes, in Rhode Island. So, how do you convert your recipe to fresh blueberries, which I have in abundance all summer. However, I'm shaky on converting wet things to dryer ones, so can you modify this recipe? Okay, you give New Englanders a great muffin recipe using frozen blueberries? Here, where wild blueberries grow galore — yes, in Rhode Island. So, how do you convert your recipe to fresh blueberries, which I have in abundance all summer. However, I’m shaky on converting wet things to dryer ones, so can you modify this recipe?

]]> By: Ann K http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1026 Ann K Tue, 13 May 2008 23:20:55 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1026 I am excited about trying this recipe. I have been trying for YEARS to duplicate Mrs. Fields muffins (the original recipe- from 1980's- 2000). I am hoping these will taste like those wonderful, delicious muffins. The company was bought from Debbie Fields and the muffins just aren't as good as they used to be. She knew what was good. They had the most fantastic aroma. Does anyone know how they made those muffins? Those muffins remind me of very happy days back in the 80's and 90's. I am excited about trying this recipe. I have been trying for YEARS to duplicate Mrs. Fields muffins (the original recipe- from 1980’s- 2000). I am hoping these will taste like those wonderful, delicious muffins. The company was bought from Debbie Fields and the muffins just aren’t as good as they used to be. She knew what was good. They had the most fantastic aroma. Does anyone know how they made those muffins? Those muffins remind me of very happy days back in the 80’s and 90’s.

]]> By: Candace R. http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-993 Candace R. Mon, 12 May 2008 02:29:22 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-993 I made these to go with a turkey dinner. Since I'm hopping around in a cast and crutches I really had to simplify the meal. These were quick to prepare and everyone gave them raves! I managed to save two for breakfast but the guests grabbed the rest of the leftovers to take home. I made these to go with a turkey dinner. Since I’m hopping around in a cast and crutches I really had to simplify the meal. These were quick to prepare and everyone gave them raves! I managed to save two for breakfast but the guests grabbed the rest of the leftovers to take home.

]]> By: Jill Olson http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-944 Jill Olson Fri, 09 May 2008 16:22:32 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-944 Shope was called either Wood Shop or Manual Arts. My Grandfather was a Manual Arts Teacher. Oh yea they also called it Industrial Arts. Shope was called either Wood Shop or Manual Arts. My Grandfather was a Manual Arts Teacher. Oh yea they also called it Industrial Arts.

]]> By: Gordon Callihan http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-780 Gordon Callihan Thu, 01 May 2008 14:29:01 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-780 When I was taking shop in Junior High School, also offered in Hight School in NE, it was called "Manual Training". Gordon Callihan When I was taking shop in Junior High School, also offered in Hight School in NE, it was called “Manual Training”.

Gordon Callihan

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