You can freeze blueberry muffins for up to several months.When storing blueberry muffins, it’s a great idea to put a sheet of paper towels in a large sealable plastic bag and place the muffins on the paper towel in one layer and not on top of each other.Blueberry muffins stay moist for several days, but they also get soggy, so store them in the frig.Coat blueberries lightly with flour so that they don’t ‘bleed’ blue juice into the batter.Use smaller size blueberries because larger blueberries sink to the bottom of the muffin batter while baking.It has a larger texture and works great in streusels. For the crunchy streusel topping, it’s best to use turbinado sugar, also called ‘raw’ sugar.Then pour the remaining batter over the blueberries and top it off with the remaining blueberries.
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