When you make blueberry muffins from scratch, is the batter real stiff before baked?

Question

I made some from scratch this morning(they tasted fine btw), but when I combined the liquids with the dry ingredients, I was expecting it to be more liquidy than it was. It was very stiff. Is that normal? I mean, they turned out fine, so who really cares, huh? Just wondering. Thanks!

Answer 1

Blueberry Muffins I

INGREDIENTS (Nutrition)

    * 1 cup milk

    * 1 egg

    * 1/3 cup vegetable oil

    * 2 cups all-purpose flour

    * 2 teaspoons baking powder

    * 1/2 cup white sugar

    * 1/2 cup fresh blueberries

DIRECTIONS

   1. Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.

   2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

   3. Bake for 20 minutes. Serve hot.

Banana Blueberry Muffins

INGREDIENTS (Nutrition)

    * 2 cups whole wheat flour

    * 1/3 cup brown sugar

    * 1/2 teaspoon ground cinnamon

    * 2 teaspoons baking powder

    * 1 teaspoon baking soda

    * 1 1/2 cups mashed bananas

    * 4 egg whites

    * 1 teaspoon vanilla extract

    * 1 cup fresh blueberries

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

   2. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.

   3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.

   4. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Best of the Best Blueberry Muffins

INGREDIENTS (Nutrition)

    * 1/2 cup unsalted butter

    * 1 1/4 cups white sugar

    * 1/2 teaspoon salt

    * 2 eggs

    * 2 cups all-purpose flour, divided

    * 2 teaspoons baking powder

    * 1/2 cup buttermilk

    * 1 pint fresh blueberries - rinsed, drained and patted dry

    * 2 tablespoons white sugar



DIRECTIONS

   1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.

   2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.

   3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Answer 2

i think muffins mix is similar to brownie mix - its thicker then cake mix

To Die For Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Answer 3

Absolutely!  Oh, and btw, it should be lumpy as well!    

Answer 4

yes, my muffin batter is usually stiff too.  it can form stiff peaks!  that is normal.

Answer 5

Yes, it is a thick batter, just don't over mix or the muffins will not be tender.

Answer 6

Yes!

Answer 7

yes that is normal and it sounds good