Oat & Berry Muffins Recipe with Frozen Fruit (2024)

FAQs

Can frozen fruit be used in muffins? ›

When mixing frozen fruit into cake or muffin batter, small, still-frozen pieces work better. Keeping the fruit frozen eliminates the possibility of smushing them into your batter while mixing (ultimately turning your beautiful batter red or purple), and keeping the fruit small keeps that distribution even.

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.

Generally, speaking, you can use fresh and frozen berries interchangeably in your baking recipes, but you may need to make a few tweaks to ensure it comes out perfectly.

Simply measure out the blueberries, add may an extra 1/2 cup to what the recipe calls for fresh berries. Then simply let them thaw and allow them to drain a little. Then use as you would fresh. If they seem a little watery, add about 1 tablespoon of cornstarch before adding to the pie.

Tip #1: Keep your frozen fruits frozen

First, most fruits are about 90% water and usually frozen at their peak ripeness. If you defrost them, thawed fruits will add excess liquid to your ingredients, making pies and desserts runny right from the start.

Frozen fruit and vegetables are a great option. They're less expensive, longer lasting, and they often have as many nutrients and as much flavor as fresh. Don't let unnecessary fear mongering make you feel like you only have to buy fresh produce.

Gently and quickly stir the frozen berries into the batter. You'll see a few inevitable streaks of blue, but the entire batter shouldn't turn blue. If that starts to happen – stop stirring, you're done! Make sure not to overmix the muffin batter, or the blueberry juice will still bleed.

Simply toss the frozen fruit with a small amount of flour or cornstarch before folding it into the batter. This will help ensure that every bite of muffin from beginning to end is perfectly filled with fruit.

Don't put fully frozen friits in the blender. It can cause lumpy smoothies and, in some cases, can cause the sharp blades to crack and break. Leave frozen fruits out in the fridge to thaw or put them in a Ziploc bag and thaw in a bowl of water before blending.

Fresh OR frozen blueberries work great in this blueberry muffin recipe. If using frozen berries, don't thaw first! What is this? Toss the blueberries with a teaspoon or two of flour before gently stirring them into the batter.

Why shouldn t you use frozen blueberries in your muffin recipe? ›

But anyone who's ever put frozen blueberries into the mix knows—whether pancake, muffin, or cake batter—even if you go straight from the freezer and they don't thaw, the juice that's collected on the outside of them will immediately turn your batter purplish-blue.

The best part it that you don't even need to thaw them. Toss frozen blueberries in some flour to coat and prevent sticking and sinking to the bottom of the muffins. Then use blueberries following the directions. Baking time may differ, when using frozen blueberries, muffins need to be baked for about 5 minutes longer.

Twice a month, we're giving readers a chance to ask Food Network Kitchens' advice about an issue they're having with a dish. They can't reformulate a recipe for you, but they're happy to help improve it. Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter.

Yes. If they were frozen unwashed, then rinse them quickly and pat dry. Take a spoonful of the flour from your recipe and toss the berries quickly and gently, then fold into the batter.

This means frozen fruit is safe to eat for 8-10 months beyond the printed date on an unopened package. But… the fruit will not stay safe indefinitely. Signs that frozen fruit has gone bad, rotten, or spoiled include discoloration (dull color) and a frostbitten appearance with white colored ice crystals.

Yes. Since they are frozen you risk the chance of bleeding. To minimize the bleeding place the blueberries in a bowl and toss them in some flour to coat them, then add in the batter. And work quickly, if your cake batter is butter based the batter will begin to freeze.

Toss the fruit in a little flour before adding it to the batter. Use 2-3 tablespoons to coat the fruit thoroughly, then gently fold it into the cake batter right before you pour it into the pan or patty pans.