Flour Is The Key To Preventing Blueberries From Sinking In Muffin Batter

Ever baked muffins only to find all the blueberries sunk to the bottom? The secret to evenly distributed berries lies in a simple trick: coat them in flour.

Why Do Blueberries Sink? Blueberries are heavier than the muffin batter, causing them to sink during baking. Additionally, their smooth skin provides little friction to hold them in place.

How to Use Flour to Prevent Sinking: Toss the Blueberries in Flour Before adding blueberries to your batter, lightly toss them in a small amount of all-purpose flour. Ensure they’re evenly coated.

Shake Off Excess Flour Remove any excess flour to avoid altering the consistency of the batter.

Fold Gently Carefully fold the floured blueberries into the batter to keep them from bursting.

The flour creates a subtle barrier, helping the blueberries "stick" to the batter rather than sinking to the bottom

This simple hack ensures your muffins are bursting with evenly distributed blueberries in every bite!

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