New answers tagged color
The story is more complicated than SAJ tells it. Blueberries, like many other purple foods, are colored by a pigment called anthocyanin. It changes its color from red at very low pH to real blue at very high pH. At the blueberry's natural pH, the color is a purple with more red than blue in it. What you can do is to juice some blueberries separately, then ...
Blueberries, despite the name, are purple, not blue. The appearance of being bluish in color is due to iridescence, not pigment. While you certainly could color the batter purple by pureeing some of the blueberries into it, it won't be blue. Think about the color or stain near the berries blueberry muffins you have eaten—it is a rich purple, not ...
Puree a few of the berries, say 1/4 cup, before adding to the batter. That shouldn't be enough liquid to mess up the recipe badly. Work quickly once you've got the puree in though, blueberries are acid enough (pH about 3.1) to start your leavening agent working immediately. That'll mean flat muffins if you don't pop them in a hot oven fast.
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