High Altitude Blueberry Muffin Recipe (2024)

FAQs

How do you adjust baking for high altitude? ›

Raise the oven temperature by 15 to 25° F. Because goods will bake faster at a higher temperature, set your time for 5 to 8 minutes less per 30 minutes of baking time in the recipe. Increase your liquid. Add 1 to 2 tablespoons at 3000 feet and an additional 1 1/2 teaspoons for every additional 1000 feet of elevation.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.

Three things will keep muffins from rising fully: not having the oven temp hot enough, not mixing the batter enough and using muffin cups that are too large. Start by heating your oven for 10 to 15 minutes before baking to bring it up to the temperature called for in the recipe.

Flour: At higher altitudes, you may need to decrease the amount of flour in a recipe. Start by reducing the flour by 1 to 2 tablespoons per cup. This helps compensate for the lower air pressure, which can cause baked goods to rise more quickly and then collapse.

For all altitudes, add up to 2 tablespoons more flour per cup called for in the recipe.

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Should I chill muffin batter before baking? ›

Give the Muffin Batter a Rest by Mixing It in Advance

At the bakery, we'd mix up muffin batter and refrigerate it overnight for the early shift to bake the next morning. That resting period is what makes muffins from your favorite coffee shop look and taste better than anything that's come out of your oven.

Can I Use Milk in Place of Water? You technically can, but it's not recommended. MUFFINS AND CUPCAKES ARE NOT THE SAME! If your box mix calls for water, it's probably because adding milk will make them TOO MOIST.

It is generally better to use fresh blueberries in a muffin recipe, as they tend to have a sweeter and more flavorful taste than frozen blueberries. Fresh blueberries are also less likely to release excess moisture into the batter, which can make the muffins soggy and dense.

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

Baking at High Altitudes

Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster.

Here are suggested adjustments: Colorado's climate is dry, so you'll need to increase liquids and eggs by 10 to 15 percent. That could mean substituting extra large eggs for large eggs. For each cup of liquid the recipe calls for, add 1-2 tablespoons of more liquid.

Yeast, baking soda, and baking powder create bubbles of air, carbon dioxide, or water vapor in baked goods called leavening gases. These gases expand quicker when baking at high altitudes, making baked goods rise and fall faster while in the oven, thus creating a dense or flat end product.