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Old 11-23-2005, 08:21 PM   #1
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What can I substitute for fresh blueberries?

hey everyone! i'm new to this forum (2nd post indeed ) everyone seems so experienced at baking and i honestly suck.

anyways.. i guess its not the blueberries season cuz i really can't find them at any grocery stores should i use canned ones or frozen ones? i don't really like dried ones.. they're just too dry. thanks everyone! by the way, if you have a good blueberries muffin recipe, please share too! thanks hv a great day!

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Old 11-23-2005, 08:22 PM   #2
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You can use the frozen ones but be sure to thaw and drain them first.
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Old 11-23-2005, 11:27 PM   #3
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here's a link for some great bb muffins:
http://bread.allrecipes.com/az/ToDie...erryMffins.asp
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Old 11-24-2005, 10:23 AM   #4
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Thanks corazon90! i'll try soon! but a lot of people said.. their crumbs mixture didn't quite turn out like crumbs but more like a liquidly mixture. or the crumbs melted or didn't end up being crunchy. is there a way to make sure the topping end up being nice and crunchy?

oh by the way i hv another question.. how do u accurately measure butter? cuz butters are usually in a little bar, and its hard to measure 1/4. should it be melted, then measured? or... what. sorry i hv a lot of questions. but thanks in advance! =)


oh btw for that recipe.. how come some people use applesauce instead of oil? if i dont hv vegetable oil, can i use canola oil?! thanks!
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Old 11-26-2005, 04:29 PM   #5
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oohhh i hv another question haha. how do u prevent all the blueberries sinking to the bottom?! some people coat them with flour, some people don't add them until a little later... what do u guys usually do?
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Old 11-26-2005, 08:17 PM   #6
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Quote:
Originally Posted by hirokei
i hv another question.. how do u accurately measure butter? cuz butters are usually in a little bar, and its hard to measure 1/4. should it be melted, then measured? or... what. sorry i hv a lot of questions. but thanks in advance! =)
Welcome to DC, hirokei.

Re the butter - on the side of the bar on the paper wrapping, most should show you where to cut the butter i.e. 1 tbl, 1/2 cup etc. How I interpret melted butter in a recipe - if it says 1/4 cup melted butter -- I would fill the cup 1/4 cup BEFORE melting. Hope that is accurate. But first I would read the recipe through to check.

Making a corn casserole/pudding/bread, once I accidentally added a whole stick of butter instead of half. The only problem was it was too moist and took longer to bake/firm up. Hope that helps.

I have never made them from scratch... so here's my method.

http://www.jiffymix.com/blueberry.html
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Old 11-26-2005, 08:56 PM   #7
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As Mish said, the markings on the stick of butter tell you how much to use. If you're a little over or under, it's not going to be a big deal.

If a recipe calls for a quarter-cup of butter, melted. Measure the butter first then melt it.

If a recipe calls for a quarter-cup of melted butter, melt first then measure.
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Old 11-26-2005, 11:22 PM   #8
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oohhhhh ok great thanks!! =)

as for the "to die for blueberry muffin" recipe corazon90 posted.. i actually don't have any vegetable oil at home. i have butter and canola oil tho.. would that be okay but i use that instead?!
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Old 11-27-2005, 07:54 AM   #9
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I'd go with the canola oil. That's what I use around the house.
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Old 12-04-2005, 03:46 PM   #10
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Quote:
Originally Posted by hirokei
oohhhhh ok great thanks!! =)

as for the "to die for blueberry muffin" recipe corazon90 posted.. i actually don't have any vegetable oil at home. i have butter and canola oil tho.. would that be okay but i use that instead?!
that is vegetable oil..... just do so
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