Comments on: Blueberry muffins: Back to basics. http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 11:22:52 +0000 http://wordpress.org/?v=2.3.1 By: ALlie http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-5816 ALlie Thu, 06 Nov 2008 22:20:53 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-5816 that was very instersting I might have to take home ect. Which is now called Teen living. Also the other word for shop is tech et. Which is when you do all technical stuff and build with wood. If thats what you mean that was very instersting I might have to take home ect. Which is now called Teen living. Also the other word for shop is tech et. Which is when you do all technical stuff and build with wood. If thats what you mean

]]> By: Cosmo http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3996 Cosmo Sat, 27 Sep 2008 07:50:00 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3996 Sorry, another question: what is the difference between all pourpose flour an cake flour? Because in Italy we use cake flour (farina 00)only for sweet preparation and is very thin and refined instead the all pourpose f (farina0) is less refined and is adapt to pizza and focaccia. <strong>Cake flour is milled from the softest part of the wheat, making it very fine and light. It is also bleached to break down the protein or gluten in the flour which allows for better absorption and distribution of fats in the batter and a higher rise. The protein in cake flour is approximately 8%, our all-purpose is 11.7%. Despite being very soft and fine, cake flour is able to handle larger amounts of sugar which make it very suitable for sweet cake batters. Tara - Baker's Hotline</strong><strong></strong> Sorry, another question: what is the difference between all pourpose flour an cake flour? Because in Italy we use cake flour (farina 00)only for sweet preparation and is very thin and refined instead the all pourpose f (farina0) is less refined and is adapt to pizza and focaccia.
Cake flour is milled from the softest part of the wheat, making it very fine and light. It is also bleached to break down the protein or gluten in the flour which allows for better absorption and distribution of fats in the batter and a higher rise. The protein in cake flour is approximately 8%, our all-purpose is 11.7%. Despite being very soft and fine, cake flour is able to handle larger amounts of sugar which make it very suitable for sweet cake batters. Tara - Baker’s Hotline

]]> By: Cosmo http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3692 Cosmo Sun, 21 Sep 2008 09:45:55 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3692 Can I do another question? I would like to know if the muffin is like a cup cake because in Italy is usually to use a cake flour to make muffins. The result is similar a little cake, very soft. It's right? Rgs <strong>A muffin is a little denser and not so soft as a cupcake and is made with all purpose flour, which is a higher protein flour, but they do resemble each other. Also, a muffin can be sweet or savory.</strong> Can I do another question? I would like to know if the muffin is like a cup cake because in Italy is usually to use a cake flour to make muffins. The result is similar a little cake, very soft. It’s right?
Rgs

A muffin is a little denser and not so soft as a cupcake and is made with all purpose flour, which is a higher protein flour, but they do resemble each other. Also, a muffin can be sweet or savory.

]]> By: Cosmo http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3343 Cosmo Thu, 11 Sep 2008 12:29:01 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3343 Hi! I have a question. Usually is necessary to mix together all of the dry ingredients in a bowl and wet ingredient in another bowl and stir for a few time. In this recipe is different, why? Thanks, and sorry for my bad english. <b> Butter is the fat in this recipe. The procedure is similar to a butter cake where the fat is creamed with the sugar in the first step. The type of recipe you are referring to, where the liquids are added to the dry, the fat is in a liquid form, such as oil. The methods are determined by the fat and the desired texture of the muffin, in this case. </b><b> Elisabeth@The Bakers Hotline </b> Hi! I have a question. Usually is necessary to mix together all of the dry ingredients in a bowl and wet ingredient in another bowl and stir for a few time. In this recipe is different, why?
Thanks, and sorry for my bad english. Butter is the fat in this recipe. The procedure is similar to a butter cake where the fat is creamed with the sugar in the first step. The type of recipe you are referring to, where the liquids are added to the dry, the fat is in a liquid form, such as oil. The methods are determined by the fat and the desired texture of the muffin, in this case. Elisabeth@The Bakers Hotline

]]> By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3271 Kevin Sat, 06 Sep 2008 17:45:21 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-3271 Hi again Tara, One last message! I tossed my 1950's-era mini-muffin pan and invested in a regular sized state-of-the-art pan. Still had the problem of the small oven, but careful monitoring finally resulted in ideal muffins. I think the main issue has been having to work with sub-par equipment. I've done the muffins several times now, with fresh blueberries and both whole wheat and all purpose flour. All's well, so thank you for your time and thoughts! Hi again Tara,

One last message! I tossed my 1950’s-era mini-muffin pan and invested in a regular sized state-of-the-art pan. Still had the problem of the small oven, but careful monitoring finally resulted in ideal muffins.

I think the main issue has been having to work with sub-par equipment. I’ve done the muffins several times now, with fresh blueberries and both whole wheat and all purpose flour. All’s well, so thank you for your time and thoughts!

]]> By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2846 Kevin Thu, 07 Aug 2008 21:35:04 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2846 'afternoon, Tara, Thanks for your reply. I used King Arthur's Unbleached All-Purpose Flour and Dannon's All-Natural Plain Yogurt (full fat). I didn't substitute anything, but I did cook the mini-muffins for the same length of time as the recipe calls for with standard-sized muffins (with a room-temp cookie sheet underneath to block some of the heat...baked in a mini-oven, too. Everything's mini here, myself included). Hope you can help. I did use King Arthur's whole wheat flour for the batch of Joy-recipe muffins, and those came out very well! So I'm guessing the issue is either heat/time or yogurt. <strong>My bet is on the bake time - I would suggest that if you want to try the recipe again either use a standard muffin tin or cut the bake time for the mini's - check them at 15 mins, if they are brown enough but not fully cooked then lay the foil over the top and go for another 5 minutes. Good luck! Tara </strong> cheers, k ‘afternoon, Tara,

Thanks for your reply. I used King Arthur’s Unbleached All-Purpose Flour and Dannon’s All-Natural Plain Yogurt (full fat). I didn’t substitute anything, but I did cook the mini-muffins for the same length of time as the recipe calls for with standard-sized muffins (with a room-temp cookie sheet underneath to block some of the heat…baked in a mini-oven, too. Everything’s mini here, myself included).

Hope you can help. I did use King Arthur’s whole wheat flour for the batch of Joy-recipe muffins, and those came out very well! So I’m guessing the issue is either heat/time or yogurt.

My bet is on the bake time - I would suggest that if you want to try the recipe again either use a standard muffin tin or cut the bake time for the mini’s - check them at 15 mins, if they are brown enough but not fully cooked then lay the foil over the top and go for another 5 minutes. Good luck! Tara

cheers,
k

]]> By: Kevin http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2844 Kevin Thu, 07 Aug 2008 18:02:26 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-2844 Hi, about two years ago I discovered my love for baking. And now this blog, thank you so much! Now, I've made many a cake, and I'm fairly confident in my abilities to follow a recipe and ad lib when necessary. However, when I made these muffins (with all-purpose flour) in a mini-muffin tin, the result was a rather thick, dense muffin. Not fluffy at all! I'm wondering if anyone else had such a result. Afterwards, I used an old Joy-of-Cooking recipe that came out just fine. So what happened with this recipe? Was it not right for a mini-tin? Did the yogurt result in a thicker batter than sour cream produces? I appreciate anyone's thoughts on what could be the cause of thick muffins! <strong>Hi Kevin, I'm sorry that you didn't get the result you were hoping for with this recipe. Could you give us a little more info? Did you make any substitutions? What kind of flour did you use? Full fat, low or fat-free yogurt? How long did you bake the mini-muffins? We'll try to help figure it out! Tara - from the Baker's Hotline </strong> Hi, about two years ago I discovered my love for baking. And now this blog, thank you so much!

Now, I’ve made many a cake, and I’m fairly confident in my abilities to follow a recipe and ad lib when necessary. However, when I made these muffins (with all-purpose flour) in a mini-muffin tin, the result was a rather thick, dense muffin. Not fluffy at all!

I’m wondering if anyone else had such a result. Afterwards, I used an old Joy-of-Cooking recipe that came out just fine. So what happened with this recipe? Was it not right for a mini-tin? Did the yogurt result in a thicker batter than sour cream produces? I appreciate anyone’s thoughts on what could be the cause of thick muffins!

Hi Kevin, I’m sorry that you didn’t get the result you were hoping for with this recipe. Could you give us a little more info? Did you make any substitutions? What kind of flour did you use? Full fat, low or fat-free yogurt? How long did you bake the mini-muffins? We’ll try to help figure it out! Tara - from the Baker’s Hotline

]]> By: L Bravacos http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1319 L Bravacos Wed, 28 May 2008 20:31:17 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1319 I tried this recipe - I try all blueberry muffin recipes in pursuit of my perfect blueberry muffin and this one is not a keeper for me. However, those fancy department store muffins that were referenced - WOW! they were great! A definite keeper! I made some in greased popover tins and some in paper lined regular cupcake pans and I would just use the paper lined in the future - half of the greased muffins would not come out. (But they still tasted great!) I really appreciated all of the tips about handling berries - I never knew to thaw and blot. This is a great blog - I check it constantly for new recipes and ideas. Thank you so much for creating it! I tried this recipe - I try all blueberry muffin recipes in pursuit of my perfect blueberry muffin and this one is not a keeper for me. However, those fancy department store muffins that were referenced - WOW! they were great! A definite keeper! I made some in greased popover tins and some in paper lined regular cupcake pans and I would just use the paper lined in the future - half of the greased muffins would not come out. (But they still tasted great!) I really appreciated all of the tips about handling berries - I never knew to thaw and blot. This is a great blog - I check it constantly for new recipes and ideas. Thank you so much for creating it!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1066 PJ Hamel Thu, 15 May 2008 02:45:57 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1066 Elaine, no conversion necessary - if you're lucky enough to have fresh blueberries, just throw them into the batter -no need to thaw, blot, etc. Lucky you!! Elaine, no conversion necessary - if you’re lucky enough to have fresh blueberries, just throw them into the batter -no need to thaw, blot, etc. Lucky you!!

]]> By: Elaine Chaika http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1052 Elaine Chaika Wed, 14 May 2008 21:48:07 +0000 http://blog.kingarthurflour.com/2008/04/18/blueberry-muffins-back-to-basics/#comment-1052 Okay, you give New Englanders a great muffin recipe using frozen blueberries? Here, where wild blueberries grow galore -- yes, in Rhode Island. So, how do you convert your recipe to fresh blueberries, which I have in abundance all summer. However, I'm shaky on converting wet things to dryer ones, so can you modify this recipe? Okay, you give New Englanders a great muffin recipe using frozen blueberries? Here, where wild blueberries grow galore — yes, in Rhode Island. So, how do you convert your recipe to fresh blueberries, which I have in abundance all summer. However, I’m shaky on converting wet things to dryer ones, so can you modify this recipe?

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