What can I substitute for fresh blueberries?

[hirokei]

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!

 

[pdswife]

You can use the frozen ones but be sure to thaw and drain them first.

 

[corazon]

here's a link for some great bb muffins:
http://bread.allrecipes.com/az/ToDieForBlueberryMffins.asp

 

[hirokei]

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!

 

[hirokei]

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?

 

[mish]

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

 

[Andy M.]

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.

 

[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?!

 

[AllenOK]

I'd go with the canola oil. That's what I use around the house.

 

[cara]

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

 

[garnetnfl]

Hi,
I always put the frozen blueberries in straight from the freezer, otherwise if they are defrosted the mixture turns very very blue and the blueberries are too mushy...I hope this helps...garnetnfl

 

[philso]

about the butter:
- sticks are usually marked in tablespoons, so 4 T = 1/4 cup.
- use butter or oil. oil is easier to use, but won't taste as good. butter tastes great, but you'll have to either melt it or cream it with the sugar, a little bit more of a hassle. an extra bowl or cup to wash if you nuke it.

about the berries:
- if you use canned or frozen and you want the muffins to look nice, rinse them first. using them as-is can make the muffin batter purplish-grey
- you can use frozen berries as they are, but if there's a lot of frost & ice, run them under some water and drain well first.