Try This Simple Trick to Stop Berries from Bursting on the Bottom of Your Muffins

published Sep 30, 2021
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Joe Lingeman; Food Styling: Amelia Rampe

As school restarts and some people head back into the office, the need for a quick and easy breakfast comes up over and over again. Often, the best answer is the perennial favorite: muffins. And everyone loves a good blueberry muffin! But there’s just one problem: All too often, homemade blueberry muffins turn out less than perfect when fruit sinks to the bottom and bursts, gluing itself to the paper lining or pan.

Tessa Arias, the author of The Ultimate Cookie Handbook, has the solution for you. Arias posted a tip on Instagram that she learned from Bravetart author Stella Parks: “Hold off on adding your fruit or mix-ins to your muffin batter,” Arias explains. Then dollop a bit of the plain batter into each of your muffin cavities to create a thin bottom layer. “Gently fold in your mix-ins to the remaining batter. Scoop the batter over the plain muffin batter, dividing evenly between all the cavities,” she explains. Then just bake as normal.

The layer of plain batter at the bottom will keep your berries from heading straight for the bottom of the pan and bursting, making a mess. A great thing about this tip is that it will work well with either lined or unlined pans, making clean-up easier. It should also work with other mix-ins like different berries, dried fruit, or chocolate chips — and in cupcakes, too.

If you’re set on creating the perfect muffins, there are tons of tricks out there to help you out. Make sure to coat your berries in flour to help them adhere to the batter and keep from sinking or cook a little extra berry mix ahead of time for extra fruity goodness. And if you’re still in search of a go-to recipe for blueberry muffins to get your family fed and out the door with smiles on their faces, we’ve got the recipe for you.