battlemaiden Posted January 21, 2009 Share Posted January 21, 2009 How do I keep my blueberries from drifting to the bottom of the batter. Me thinks it is the consistency of the batter (which is a wonderful whole wheat, egg white, honey thing). I stir well prior to putting them in the cups, but they sink during baking. Are there any tricks I should know about? Thanks. Jo Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted January 21, 2009 Share Posted January 21, 2009 Toss your (moist) blueberries with flour before adding them to the mix. Quote Link to comment Share on other sites More sharing options...
The Governess Posted January 21, 2009 Share Posted January 21, 2009 How about putting in half the blueberries with the batter, and then placing more on top about halfway through the baking process, when the batter has firmed up a bit? That's the only thing I can think of. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 21, 2009 Share Posted January 21, 2009 You can toss them with flour, but my suspicion is that it has more to do with the poofing of the thin-ish batter when you apply heat than actual sinking. (Having very scientifically studied muffins for years.) Quote Link to comment Share on other sites More sharing options...
Blueridge Posted January 21, 2009 Share Posted January 21, 2009 Have you tried gently folding them into your batter? Stirring it all together too well may be deflating your baking powder action and also breaking up your blueberries. So just a tiny once-around-the-bowl stir and spoon the batter into your muffin cups. Just a thought. Ginger Quote Link to comment Share on other sites More sharing options...
Cricket Posted January 21, 2009 Share Posted January 21, 2009 Are we talking muffins here? (I was thinking pancakes at first.) If it is muffins, maybe you are overmixing the batter. According to Alton Brown, stir 10 times, add the blueberries, then stir only 3 more times. I saw his episode on muffins a while back. It made me laugh because he said to stir three times, put the spoon down and back away. It's so hard to do that! Quote Link to comment Share on other sites More sharing options...
Tap Posted January 21, 2009 Share Posted January 21, 2009 Drop the blueberries in the batter, after you put the batter in the pan. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 21, 2009 Share Posted January 21, 2009 I don't know why this works, but it does. Quote Link to comment Share on other sites More sharing options...
Amy loves Bud Posted January 21, 2009 Share Posted January 21, 2009 Don't overstir the batter - you want it just mixed. Then toss the blueberries in flour before you gently fold them in. This is a tip from America's Test Kitchen's Family Baking Book. We made some just this week and the blueberries were distributed beautifully. Quote Link to comment Share on other sites More sharing options...
susie in tx Posted January 21, 2009 Share Posted January 21, 2009 I toss my blueberries with sugar before putting them in the batter. Quote Link to comment Share on other sites More sharing options...
battlemaiden Posted January 21, 2009 Author Share Posted January 21, 2009 Are we talking muffins here? (I was thinking pancakes at first.) If it is muffins, maybe you are overmixing the batter. According to Alton Brown, stir 10 times, add the blueberries, then stir only 3 more times. I saw his episode on muffins a while back. It made me laugh because he said to stir three times, put the spoon down and back away. It's so hard to do that! Guilty! I'm guilty of overstirring. I'm so ashamed. Actually I'm guilty of putting the whole whing in the kitchenaide and getting distracted.:D Thanks. Next round will be better. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 21, 2009 Share Posted January 21, 2009 Oh no! No, no! Don't mix the muffin batter in a mixer! Somewhere, I think a whole herd of Home Ec teachers just started having chest pain. For muffins, you just want the dry stuff to be barely mixed in. Really, if there are some little crumbs of dry stuff still in there, it's fine. Otherwise, they get tough and there's tunneling and... :ack2: You don't want to develop the gluten, like in a cake or yeast dough. (And can we all pause to laugh at the fact that there are two pages on sinking blueberries? We are obviously an overly analytical lot.) Quote Link to comment Share on other sites More sharing options...
mamaof2andtwins Posted January 22, 2009 Share Posted January 22, 2009 Yes, toss in some flour before you add them to the batter, and then fold them in. Jennie Quote Link to comment Share on other sites More sharing options...
Mrs. Readsalot Posted January 22, 2009 Share Posted January 22, 2009 Oh no! No, no! Don't mix the muffin batter in a mixer! Somewhere, I think a whole herd of Home Ec teachers just started having chest pain. For muffins, you just want the dry stuff to be barely mixed in. Really, if there are some little crumbs of dry stuff still in there, it's fine. Otherwise, they get tough and there's tunneling and... :ack2: You don't want to develop the gluten, like in a cake or yeast dough. (And can we all pause to laugh at the fact that there are two pages on sinking blueberries? We are obviously an overly analytical lot.) OK we must have been in the same home ec class somewhere in Maryland. My dear sweet home ec teacher Mrs. Beers had to be one of my most memorable teachers(all for great reasons too) I can still hear her in my head when I make muffins, stir three time and gently girls(this was before they let boys in home ec) Quote Link to comment Share on other sites More sharing options...
Blueridge Posted January 22, 2009 Share Posted January 22, 2009 In an old Sue Gregg cooking video she states, "Too much lovin' will toughin' your muffins!" :001_smile: Ginger Quote Link to comment Share on other sites More sharing options...
mereadeux Posted January 22, 2009 Share Posted January 22, 2009 Put in your blueberries and only stir 3 times like mentioned before. If they still sink then it is probably the batter is too thin. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 22, 2009 Share Posted January 22, 2009 OK we must have been in the same home ec class somewhere in Maryland. My dear sweet home ec teacher Mrs. Beers had to be one of my most memorable teachers(all for great reasons too) I can still hear her in my head when I make muffins, stir three time and gently girls(this was before they let boys in home ec) Heehee. Did you also have an art teacher who was reportedly a former Playboy bunny? Quote Link to comment Share on other sites More sharing options...
Ria Posted January 22, 2009 Share Posted January 22, 2009 Oh no! No, no! Don't mix the muffin batter in a mixer! Somewhere, I think a whole herd of Home Ec teachers just started having chest pain. OH, oh, oh!!! I have laughed at this until I had tears!!! Too funny!!! Jo, please stir the batter by hand. Briefly. Ria (still chuckling) Quote Link to comment Share on other sites More sharing options...
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