Ah, a lovely batch of golden blueberry muffins.

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Um, make that greenish-blue blueberry muffins.

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Fresh blueberries are a pleasure to bake with.

But unless you have access to a blueberry patch, fresh berries can be quite expensive; and their season is short.

Enter frozen blueberries, the backbone of many a winter blueberry pie.

But pie is one thing. Muffins, scones, cake, and coffeecake are quite another, frozen berries bleeding juice into batter to turn these golden-hued beauties a sickly shade of purple-green.

This doesn't have to happen, you know. There's a simple solution.

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Rinse your frozen blueberries before you use them.

Rinse berries in cold water several times – until the water is noticeably lighter when you drain them. It'll start out dark blue, but will gradually shade its way up to a watery red/blue.

When that happens, dry the berries well with several layers of paper towels, top and bottom.

Let's see what happens when we use them in muffins.

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Top two photos: frozen berries being stirred into muffin batter. Bottom left: batter made with fresh berries. Bottom right: fresh berries + crushed berries.

Gently and quickly stir the frozen berries into the batter. You'll see a few inevitable streaks of blue, but the entire batter shouldn't turn blue. If that starts to happen – stop stirring, you're done!

Clearly, it's easy to get golden muffins when you use fresh berries; they don't bleed at all (bottom left).

But this recipe called for 2 cups of fresh berries, plus an additional 1/2 cup of crushed fresh berries; let's see if crushing the berries (bottom right) turns the batter blue.

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So far, so good. The muffins made with frozen berries are in back; with fresh berries in the middle, and with a portion of crushed berries in front.

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Top to bottom: frozen berries, fresh berries, crushed berries. The frozen berries tinted the muffins just a bit...

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...but not nearly as much as they would have had I not rinsed them.

This photo is from an earlier experiment; unrinsed frozen berries on the left; rinsed and dried frozen berries on the right.

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Man, now I REALLY want a blueberry muffin, don't you? This berry-packed recipe is for Famous Department Store Blueberry Muffins, a clone of the sugar-crusted muffins once served in the top-floor café at Jordan Marsh, a Boston department store (and New England institution). Jordan's, sadly, is out of business; but their muffins live on.

Remember, rinse and dry those frozen berries before you use them; it DOES make a difference. Enjoy!

Note: To those of you below wondering about losing flavor and nutrients when you rinse the berries, it's true, you probably lose a little bit of the berries' nutrition. But most of the juice (and vitamins) remain inside the berries; and I doubt you could notice a difference in flavor. By all means, use berries without rinsing, if that's your preference. As usual – no baking police here!

 

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!