Blueberry Cornbread Muffins - Easy Recipe | The Worktop (2024)

FAQs

What can I add to boxed muffin mix to make it better? ›

Add Fresh or Frozen Fruit to the Batter

Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

Blueberry Baking Chemistry

Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment. That's why mixing a little lemon juice into your batter or smoothie will give you a more vibrant color.

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.

A really big difference for muffins is that if you use frozen blueberries, many, if not most, of the berries will have burst. Even if you strain them (which you will pretty much have to do), you will have purple muffins. Personally, that doesn't bother me at all.

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.

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

The batter is thick. This prevents the blueberries from sinking and allows the muffins to bake up tall and beautiful. Greek yogurt is used to give the muffins the most tender, delicate texture. The largest, plumpest blueberries burst inside the muffins as they bake.

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. Rinse your frozen blueberries before you use them.

From Blythe Danner, I realized you could put an inordinate amount of berries in each muffin and still have a very good muffin. I ended up doubling the berries in my go-to in the last batch and regret not-a-thing.

Can you use milk instead of water in blueberry muffin mix? ›

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

If you've seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!

Definitely use them, but drain and rinse them well before adding. I like to dry them slightly on paper towels too. In addition, I like to add extra fresh or frozen blueberries to the muffins. After you have scooped the batter into the muffin tin, I like to press 5-6 extra blueberries into the muffins.

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

But the initial burst of heat is going to help our box mix muffins rise. The high heat creates steam that gives your box mix muffins rapid rise. So after you run through the rest of these tips, know that AT LEAST those first 4-5 minutes will be at 425°F. If your box mix instructions STATE 425°F, it's all good.

Turn boring bran muffins up a notch by adding delicious and healthful mix-ins such as shredded carrots, coconut and dried cherries. Served warm with butter, this muffin can run with the best of 'em. Blog post updated October 2023.

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).