Have you ever tried to make batter for blueberry muffins and ended up with a greenish-gray goop in your bowl? Or have you ever brought home a box of painstakingly picked blueberries from the store or a farm, only to find out that they weren't truly ripe? Blueberries are delicious little fruits, but there are a lot of ways to go wrong with them. Since blueberries are a great way to incorporate fiber, manganese, and vitamins C and K into your diet to promote heart, bone, and immune system health, it's worthwhile to learn how to use them correctly. In this article, we will help you correct some common mistakes made with blueberries, starting with .
We will also let you in on the secret to keeping their color brilliantly blue even after baking, as well as how to keep that color from running into your batter and making things messy. We will also let you know how to choose between fresh and frozen blueberries and what benefits each kind offers so that next time you use blueberries, you'll be able to do so with confidence. Mistake: Not knowing how to choose fresh blueberries Perhaps the biggest and most distressing mistake made when using blueberries is choosing ones that are either under-ripe or over-ripe.
If you don't have much experience with picking out blueberries, you may have no idea how to know if a darker color is better or if a firm texture means the berry is ready to eat or not. Luckily, the rules are pretty simple. When choosing blueberries, choose the ones that are of a.
