I tried this recipe with good results.
http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html
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
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.
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.
