I tried this recipe with good results.


So I decided to make plain vanilla muffins using the same recipe except for adding blueberries. However, the texture was not the same - I am guessing this is because of the reduced moisture content from the missing blueberries.

Can someone please guide me as to what I should modify to make up for the reduced moisture (assuming that is the cause)?

Many thanks

2 Answers 2


Blueberries are mostly water (~74%) and your recipe calls for a pint of them. Blueberries are roughly spherical, so they will pack into a container with a density of around 64%.

The recipe comes from a site in the US, so a pint is, presumably, ~473ml. One thing I don't know is how much liquid blueberries transfer to the batter while they are cooking. If they transfer somewhere between 25% and 75% of their water content, then you are looking to replace between 56ml and 168ml of liquid (i.e. roughly between a quarter and three quarters of a US cup).

Since there is already milk in the recipe, you might just as well add extra milk.

  • Hi Chris, Thanks very much for this thorough response. Will try with additional milk.
    – AGS
    Commented Nov 10, 2012 at 15:11

I LOVE Chris Steinbach's answer for it's thoroughness and while adding some quantity of liquid may improve the texture of this muffin, you can compare the liquid requirement for another non-fruited muffins to this one - particularly one that includes sour cream.

It also would be a good idea to bake a sample muffin to check for the proper texture before committing the whole batch.


Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.