Dried Blueberries
I make blueberry muffins using fresh berries. This week's special is dried blueberries (50% off). I'd like to try them. I use 2 cups of fresh berries, do I use the same amt. of dried berries.
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The dried are more concentrated in flavor and sweetness. You can plump them in warm water before adding and they won't be as raisiny hard. I would use the same amount after plumping but it's really taster's choice.
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i love my muffins filled with berries so I'd add a few more.
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I usually put extra berries as well.
Originally Posted by lynnie
(Post 7771642)
i love my muffins filled with berries so I'd add a few more.
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Oh I didn't realize I would have to replump them. I was hoping with the dried berries to not have to work so fast to avoid getting blue batter. Is there a way to avoid this. When I buy baked muffins the batter isn't blue like mine. I thought the reason was they used dried berries.
Originally Posted by Onebyone
(Post 7771638)
The dried are more concentrated in flavor and sweetness. You can plump them in warm water before adding and they won't be as raisiny hard. I would use the same amount after plumping but it's really taster's choice.
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Originally Posted by true4uca
(Post 7771710)
Oh I didn't realize I would have to replump them. I was hoping with the dried berries to not have to work so fast to avoid getting blue batter. Is there a way to avoid this. When I buy baked muffins the batter isn't blue like mine. I thought the reason was they used dried berries.
I would take the dried berries & plump them in water until soft. Then drain them really well. |
You don't have to soak them, it's up to you. If you coat the fresh berries in flour before adding to the batter that helps keep the blue out of the batter. It's hard to mix with fresh berries without breaking some though.
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I soak them in warm water (cranberries too) to plump them before adding them to the batter. Warm water plumps them a bit faster.
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I fold the blueberries in, not stir. It's a little gentler on the tender berries.
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I have dried blueberries and I don't see why you can't just put them in muffins. Mine are pretty small. I would probably put in half as much as for the fresh blueberries. It would be similar to adding raisins. i have never done it.
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If you don't want the blue batter you have to rinse the blueberries in clear water after plumping or out of a can. I personally love the blue color.
Lynda
Originally Posted by true4uca
(Post 7771710)
Oh I didn't realize I would have to replump them. I was hoping with the dried berries to not have to work so fast to avoid getting blue batter. Is there a way to avoid this. When I buy baked muffins the batter isn't blue like mine. I thought the reason was they used dried berries.
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I use dried blueberries in muffins without plumping them. I like that added texture. I use dried cranberries the same way. I would use the same amount of dried fruit as I would fresh fruit, but that's my preference.
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I have seen muffins with "fake" blueberries and so when I see a muffin or pancake with blueberry bleeding into it, I feel rest assured I am eating REAL blueberries.
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