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Jan 21, 2008 06:06 AM

Help! Blueberry Muffins for tomorrow

I am making muffins for a faculty appreciation breakfast at my sons school. My plan was to hit whole foods and get some fresh blueberries but they all looked terrible so I picked up some frozen maine ones that I have used in the past. My question is that most recipes call for you defrost and drain the juices which seems like a wast to me. I would think I could just thrown them fozen but being that I am not a baker I thought I'd better ask first.

This is my "go to" muffin recipe that I use when I have fresh. I like it because it is not too sweet and not too "cake" like. Will I ruin them by not defrosting? Do you have a better one that I can use?

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  1. Throw the blueberries in frozen, they'll be great.

    3 Replies
    1. re: morebubbles

      Thanks! Do you think I should toss with flour? Does that keep from sinking and maybe "hold in" the juices?

      1. re: foodieX2

        Don't know about holding in juices, but it will definitely help keep them from sinking.

        1. re: foodieX2

          hi foodieX2, just seeing this now. I don't toss the frozen blueberries in flour when I make blueberry muffins.

      2. I made this recipe yesterday after reading it was several people' favorite recipe from the Dorie Greenspan cookbook. Turned out very well and the recipe called for fresh or frozen "unthawed" blueberries. I used frozen.

        1. When using frozen blueberries, make sure the oven is good and pre-heated, and expect they will take a little longer to bake.

          1. My experience has been that sometimes the juice from frozen blueberries turns the muffin batter a grayish color. Your mileage may vary.

            2 Replies
            1. re: TrishUntrapped

              If you toss the berries with flour, then add them last and just barely combine, it won't gray. I do it all the time.

              1. re: callmijane

                i'm surprised there are recipes that call for defrosting the berries, it really is a waste of flavor. plus, once defrosted, they're more likely to break down & bleed throughout the batter, turning the muffins completely purple.

                as jane said, toss with flour, and fold in gently just before pouring into baking tin.