Tuesday, August 6, 2013


In some areas, blueberries are in the height of freshness. Nothing says summer better than fresh blueberry muffins, blueberry pie, blueberry cobbler, blueberry ice cream - can you see we love blueberries?

When making baked goods like muffins, mix your dry ingredients together and reserve approximately 1 TBS of the flour mixture. Add your wet ingredients according to your recipe directions. Before adding your blueberries, toss them with the reserved flour mixture and then gently (very gently) fold the blueberries into your batter. 

Tossing the berries with flour helps in a couple of ways:
  • It will keep the blueberries from sinking to the bottom of your muffins and cakes. The reason behind this is because your blueberries are heavier than the batter.
  • It will also help the berries retain their beautiful blue color. 
(Remember: gently fold the berries into your batter.)

This tip can also be used for anything you add to your batter, such as nuts, chocolate chips, dried fruits, etc. Anything that is heavier than your batter will tend to sink but when coating with flour allows everything to be more evenly distributed.

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