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I am not an expert, but my blueberry muffins seems to turn out better when I use a high quality dried blueberry rather than fresh ones. The fresh ones have a variable amount of water in them and that can throw off the balance of the recipe.
I am not an expert, but my blueberry muffins seems to turn out better when I use a high quality dried blueberry rather than fresh ones. The fresh ones have a variable amount of water in them and that can throw off the balance of the recipe.
Do you have any specific brand? What about Blueberry Craisins?
With blueberry pancakes, the secret is that you have to break the fresh blueberries. Not mash them, but just cause them to burst. Then stir them in gently so they don't disintegrate.
I'm not a baker, but it looks to me like that is what they do with gourmet muffins. The best with fresh blueberries are broken up just a little. The ones with whole blueberries, not so good, IMO.
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