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
Since blueberries are a great way to incorporate fiber, manganese, and vitamins C and K into your diet to promote heart,
In this article, we will help you correct some common mistakes made with blueberries, starting with how to pick them at peak ripeness.
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
We will also let you know how to choose between fresh and frozen blueberries and what benefits each kind
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.