This Old School Tip Makes Better Looking Blueberry Muffins

A sure sign of spring in my kitchen is the batches of homemade blueberry muffins that come out of my oven on a regular basis. Sure, I can bake these breakfast treats any time of year, but there’s something about the emergence of spring that makes them more enjoyable right now.

A few years ago I picked up a simple trick that helps me bake better blueberry muffins and guarantees blueberries in every bite!

One of the telltale signs of a great blueberry muffin is berries that are evenly distributed throughout, from top to bottom and side to side. To achieve this, all it takes is one small extra step while preparing the batter.

Place the blueberries in a bowl, then after whisking together the dry ingredients, spoon one to two tablespoons worth of the flour mixture over the berries. Toss the berries with the flour until they are completely coated. Fold the flour-coated berries into the batter, along with any of the dry ingredients left in the bowl.

Fat, plump blueberries are wonderful and make for delicious fruit-filled muffins. But they’re also dense, sometimes more dense than the batter. This results in the berries sinking down, creating a muffin where the fruit is concentrated in a mushy mess at the base. That’s the opposite of what we want.

Coating the berries with a spoonful of the recipe’s dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you’re using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

Do you use this tip when you make blueberry muffins?

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