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
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
vale
