Hi! I'm Petra Cox with Mom's Apple Pie company in Occoquan, Virginia. We're making blueberry muffins this morning. I have here the batter mixed up for the muffins and frozen blueberries. We're getting ready to fold the ingredients. So, this is how you would fold the ingredients into the batter.
Again, my excess batter off of my mixing tool here, and the problem with working with something as delicate as blueberries is they tend to burst and have -- they kind of stain the rest of the batter, which if you're not too much of a stickler for esthetics, that's going to be okay. But, it's important to know how to fold them in gently so that you're not crushing all the blueberries.
So, I'd like to use Wild Maine blueberries for blueberry muffins. I think that they have just most vibrant flavor. They're really tiny, little things, but they kind of pack a punch. So we're going to use six cups of them, there's two. I'm being careful not to crush them as I put them in here, three, four, five, and six. So, this is a lot of blueberries. This is going to be a super blueberry muffin.
So, we're going to start folding the ingredients now. So, basically, I'm using a nice soft spatula that you use to clean up the sides of a pan. It's soft and it's going to be gentle with your ingredients. So, I just work from the bottom and slowly mix the bottom up over the blueberries on the top.
So, these blueberries have some juice on the outside that tend to stain the batter here, but the point is, you're not crushing the berries and not ruining the flavor and the esthetics by crushing the berries themselves.
So, you don't want to over-mix. It's really important not to do that because that will ruin the berries. So, you just want to get them incorporated into the batter, and that's exactly what we've done. We've taken maybe only six passes at the batter to do that. So, we're ready to fill our muffin cups now.
So, I usually do not use a specific measure when filling muffin cups. I usually just take a spoon and a spatula and scrape it in and fill it two-thirds to all the way in the muffin cup, depending on how much you want them spilling over the edge. So, we have a really nice stiff batter, and that's going to make a muffin that rises nicely over the edge of the muffin cup.
Take care with your blueberries even when you're putting them in the muffin cup, because they can be very delicate. Whether you fill them two-thirds of the way or completely, the important thing is to just make sure that you're pretty consistent, so you don't have big muffins and small muffins cooking at different rates. Since we're using the extra large muffin tin, these are going to make some really nice, big muffins, but if what you have is the standard cup cake or muffin tin at home, you can use that size and you'll just make more of them or you can cut the recipe in half and have just a dozen of the smaller size.
So, here we are with our full muffin cups. You can either bake them as they are or you can make a crumb topping to put on top. Since these muffins end up being a little bit bluer with all the blueberry juice that's in there, it's nice to have a nice white top form. So I'm going to make some crumb topping to put on there.
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