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2. Can I substitute the butter with oil?
Yes, you can substitute the butter with an equal amount of oil (½ cup or 120 ml). However, the texture may be slightly different, with oil resulting in a slightly denser muffin.
3. Can I reduce the amount of sugar?
Yes, you can reduce the sugar to ¾ cup if you prefer a less sweet muffin. Keep in mind that the sweetness will also depend on the ripeness of your blueberries.
4. What can I use as a substitute for milk?
You can substitute the milk with any non-dairy milk such as almond milk, soy milk, or oat milk. Buttermilk can also be used for a tangy flavor.
5. How do I prevent the blueberries from sinking?
Tossing the blueberries in a little flour (about 1-2 teaspoons) before adding them to the batter helps keep them evenly distributed in the muffins.
6. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains a binding agent like xanthan gum.
7. Can I add other ingredients like lemon or nuts?
Absolutely! You can add 1 tablespoon of lemon zest for a fresh citrus flavor, or fold in ½ cup of chopped nuts like walnuts or almonds for added texture.
8. How do I make my muffins more moist?
If you find your muffins a bit dry, try adding 2-3 tablespoons of sour cream or yogurt to the batter. This will help increase the moisture content.
9. Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing, as the baking powder will begin to activate. If you need to make it ahead, store the batter in the fridge for up to 24 hours, but you might see a slight difference in texture.
10. How can I make the muffins lighter and fluffier?
For lighter muffins, ensure you don’t overmix the batter. Gently fold the ingredients until just combined to avoid developing too much gluten, which can make the muffins dense.
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