Nov 222008
When making blueberry muffins, a common problem is blue batter due to squashing of the blueberries between mixing and baking. This can be prevented by adding your blueberries frozen and in stages. For example, divide your batter in half, add half the frozen blueberries to half the batter (keeping the other half in the freezer), mix gently to distribute and divide into the pans, then do the same to the other half, and the blueberries will not have had time to melt while you were dishing out the batter, and will not get so squashed during the dishing. It also helps to toss them in flour before adding to the batter.
