muffin using cake recipe

Discussion in 'Pastries & Baking' started by pastrycake, Mar 23, 2010.

  1. pastrycake

    pastrycake

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    I love blueberry muffins..anything with blueberries.  I have made some with butter and some with veg oil, with buttermilk.  Made some with glaze and struedel.  Each has its pros and cons.  The butter has good taste but dry but I prefer not to use oil.  A friend gave me one to taste and it was fluffy.  She used a white cake recipe and made it into blueberry muffin.  The cake recipe uses shortening, egg whites, milk.
    So what are yall take on what a muffin should be? a cupcake that is less sweet with fruits thrown in?  If anyone has a good blueberry muffin recipe or tips, I would love to try it out.  I like a light and not doughy muffin.  Simple but packed with yummy blueberries.  I like the taste of buttermilk but it is always practical to have it on hand.  Should I use milk, sour cream, apple sauce to give moisture
     
    Last edited: Mar 23, 2010
  2. lovetobake45

    lovetobake45

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    I also love blueberries and always have them in my freezer.I find them to be one of the best fruits to use frozen.I found a good recipe for blueberry loaf on www.lovetobakeandcook.blogspot.com that could be used as muffins instead of a loaf.It uses oil but it is very moist and tasty.I also have a recipe I use butter in for muffins and you sprinkle sugar on the top for a little crunch effect,quite good.

    1/2 cup butter
    1-1/4 cup sugar
    2 eggs
    2 cups flour
    2 tsp.baking powder
    1/2 tsp. salt
    1/2 cup milk
    2 cups blueberries

    2 tsp. sugar for topping

    Cream butter and sugar well.Add eggs mix well.Sift dry ingredients.Add to cream mixture alternately with milk.Fold in berries.Sprinkle with sugar.Bake at 375 F. for 20 to 25 minutes.  I hope you try them and like them.If using frozen do not thaw.