Here’s a simple hack for bakery-worthy blueberry muffins: before adding your blueberries to the batter, toss them in a small amount of flour! This trick prevents the berries from turning the batter BLUE!!
Plus it prevents them from sinking to the bottom of the muffins as they bake, ensuring an even distribution throughout the batter. The flour creates a protective coating around the berries, allowing them to stay suspended in the muffin mixture, giving each bite a juicy burst of blueberry.
It also helps prevent the muffins from turning purple, keeping them looking as delicious as they taste. It’s a small step that makes a big difference in both appearance and texture!
