Why are blueberry muffins bad for you?

Reduced fat blueberry muffins are certainly no better—if not worse. With only slightly fewer calories than their regular counterparts, they still contain the same high amount of sugar (almost 40 grams, or 10 teaspoons) and nearly 50 percent more sodium (a whopping 540 milligrams per muffin!).

Can you freeze cream cheese muffins?

This is also a great FREEZER Recipe too! Just prepare and flash freeze by placing the muffins on a cookie sheet and sticking into the freezer for an hour. Next simply place into an airtight container and date. When you are ready to eat simply thaw on the counter and enjoy!

How do you store cream cheese muffins?

Cream cheese has a shelf life of up to two weeks, so you can make the filling well ahead of time and store it in a sealed container in your refrigerator to have on hand. When it’s time to fill and frost the cupcakes, do so the day you plan to serve them to keep the refrigeration time to a minimum.

How do you keep blueberries from sinking in muffins?

Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter. Spoon this on top of the berry-less batter. Try this method and you will no longer have muffins with soggy bottoms.

Should I thaw frozen blueberries for muffins?

While you can use fresh blueberries in this recipe, frozen blueberries also work well. The best part it that you don’t even need to thaw them. Toss frozen blueberries in some flour to coat and prevent sticking and sinking to the bottom of the muffins.

Is it better to use fresh or frozen blueberries for muffins?

Frozen blueberries are best when added to the batter completely frozen. They will cook up perfectly during the baking process. On the flip side, if the berries thaw before being added to the batter, they will release a lot of juice and dye the entire batter (see the section about the batter turning colors).

Why are my blueberry muffins flat?

Your oven might not be hot enough. Opening the oven door too many times to check the muffins can also make the oven lose a lot of heat and accordingly cause your muffin tops to sink as well. If you undermix the batter, it’s likely that your muffins won’t develop much structure.

What is the secret to making moist muffins?

Why muffins come out dry and crumbly

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!

How do I keep my muffins from deflating?

The Secret to Avoiding Flat, Deflated Cupcakes
  1. Check how old your baking soda or baking powder is.
  2. Measure out your baking soda or baking powder precisely.
  3. Do not over-mix your batter.
  4. Filling the pan definitely matters.
  5. Oven temperature is crucial.
  6. The oven door is there for a reason.

What temperature is best to bake muffins?

There’s no question that the standard oven temperature of 350°F gets the job done for baking up muffins and quick breads.

What happens when you add an extra egg to muffins?

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar.

How long do you leave muffins in the oven?

Four or five folds is all it should take. Fill the pan and bake: Divide the batter amongst the prepared muffin wells, about 1/3 cup of batter per well. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Where do you put muffins in the oven?

Bake muffins on the center rack in a preheated oven. Muffins require a hot oven, between 375°F and 425°F. Follow recipe directions. When baking more than one pan of muffins, allow enough room around each pan and between the pans and the sides of the oven for the heat to circulate.

How do you tell if muffins are done without a toothpick?

Beyond the Baking Toothpick Test

For example, when baking a sponge cake or a chiffon cake, you can determine doneness by touching the top lightly with your finger. If the top springs back, the cake is done. You’ll need no toothpick to test cake doneness when baking angel food cakes, either.

What two textures can muffins have?

Muffins can have a bread-like or cake-like texture, depending on the method used to make them. The blending method can be used for muffins to produce a drop batter. The creaming method using solid shortening produces cake-like muffins.

What makes a muffin different from a cupcake?

Muffins have a bit harder texture than cupcakes. They are denser and feel more like munching into bread with fillings like nuts or fruits in them. Muffins, in general, are meant to be savory foods in contrast to the sweet taste and softer texture of cupcakes.

Why are muffins bad for you?

Most store-bought muffins are like glorified cupcakes—they’re full of sugar and simple carbs. “They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work,” says Charlotte Martin, MS, RDN, CSOWM, CPT.

Is there a difference between a muffin pan and a cupcake pan?

Is There a Difference Between a Cupcake Pan and a Muffin Pan? Muffin pans and cupcake pans are exactly the same. However, in yet another difference between cupcakes and muffins, cupcakes always use liners and muffins are often baked without liners.