Is a blueberry muffin healthy?

Is a blueberry muffin healthy?

The average coffee shop blueberry muffin is hardly what you’d call a health food: It’s got almost 470 calories—nearly double what you’d get from a chocolate frosted donut—and most of those calories come from refined carbohydrates, primarily white flour and sugar.

How do you make blueberry muffins taste better?

With coriander, however, you can add more blueberry flavor without jeopardizing the texture of your muffin. As Serious Eats shares, a little goes a long way with the spice, and you’ll only need ¼ teaspoon of ground coriander seed per batch of a dozen muffins.

Should I coat blueberries in flour for muffins?

The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

How do you keep blueberry muffins from getting soggy?

To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. They can be stored in a container without paper towel, but are more likely to become soggy the longer they’re in there.

Why are my blueberry muffins soggy?

Steamed To Sogginess. With recipes that don’t have heavy or juicy add-ins, soggy bottoms are often caused by leaving muffins to cool in their pans for too long. This is problematic, as it traps steam. When baked goods come out of the oven they’re naturally very hot, and internal steam needs to escape while they cool.

Are muffins good for weight loss?

A high-fiber, low-fat option with calcium, phosphorus, magnesium and selenium, whole wheat English muffins make a great weight loss breakfast food.

Are homemade blueberry muffins bad for you?

But sadly, the baked good aren’t always as nutritious as they might appear. A new report by Action on Sugar and the Obesity Health Alliance has found that blueberry muffins contribute a substantial amount towards our total daily sugar limits.

Why do my blueberries sink to the bottom of my muffins?

Compared to the rest of the batter, blueberries are dense and heavy. By the laws of nature, this means that they commonly sink down into the batter and in the muffin tin, this means that all of your delicious blueberries are going to be at the bottom.

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 bleed blue into the entire batter (see the section about the batter turning colors).

Can I use frozen blueberries instead of fresh in muffins?

Generally, speaking, you can use fresh and frozen berries interchangeably in your baking recipes, but you may need to make a few tweaks to ensure it comes out perfectly.

Is it better to bake with fresh or frozen blueberries?

As a rule of thumb, use fresh berries instead of frozen if the fruit will remain uncooked. That’s not to say that thawed frozen berries won’t have a good flavor, but the freezing process will drastically change the texture of the fruit.

Why are the blueberries added at the end of mixing the batter?

Dishes that Look as Good as They Taste Minimize streaking by gently folding blueberries into your batter at the end of the mix cycle. Stop color leeching and streaking by adding frozen blueberries to your batter before they have a chance to thaw, then baking your dish immediately.