No More Sinking Blueberries

I don’t know about you, but I hate soggy muffin bottoms, and honestly, I find blueberry muffins to be one of the biggest culprits for that! Usually it is because the blueberries are so juicy (not a bad thing) but when added to muffin batter, they tend to sink right to the bottom while baking. Soggy muffin bottoms and sad muffin tops with no berries are the end result.

Well, it is easier to fix this issue than you think!

Follow these tips when baking to make sure your muffins have blueberries in every bite from the muffin top right to the bottoms. No more sinking blueberries here!

Step 1

Toss your fresh blueberries in about a tablespoon of flour. Remove this flour from the amount you measured to make the muffins.

Ex. If the recipe calls for 2 cups of flour, measure 2 cups of flour and then remove a tablespoon of this flour and toss blueberries in it.

Step 2

Follow the instructions for preparing the muffin batter as per the recipe. Don’t add your blueberries yet. Fill your muffin tins about 1/3 of the way with plain batter first.

Step 3

Add flour coated blueberries to the remainder of your plain batter and stir with a spatula to combine. Using this batter finish filling the muffin cavities until they are 2/3 full.

Step 4

Dot the tops of your muffins with more fresh (not flour coated) blueberries before baking in the oven.

Step 5

Drool and Enjoy!

Now go get baking! Try out my bakery style blueberry muffins and put your newfound knowledge to the test.

My blueberry muffins are divine and stay moist for a few days!