I have a couple of solutions that work well. I always spray my paper cups with cooking spray before putting in the batter. Before I add my blueberries to the batter, I coat them with a tablespoon or so of flour. This prevents them from sinking to the bottom and prevents them from "bleeding" into the batter.
By Elaine from Belle Plaine, IA
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Easy and good!
My husband's favorite muffin!
Combine flour, sugar, and baking powder in large bowl; mix well. Cut in 1/2 cup butter until crumbly, reserving 1 cup mixture for topping. Add eggs, milk and vanilla to remaining crumb mixture, stirring just until moistened.
These muffins are very tasty and easy to make! They are great at meal times or as a snack. Kids love these, too!
Combine first 6 ingredients in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups.
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When baking Blueberry muffins, don't add your blueberries to the batter. Just fill your muffin tins using a teaspoon and alternate batter with individual blueberries until the muffin cup is 2/3 full.
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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Stir together first 3 ingredients with 3/4 teaspoon salt. Combine egg, milk and oil. Add all at once to dry mix. Stir just until moistened.
Beat egg and mix in all ingredients except blueberries. Stir until thoroughly mixed. Fold in blueberries.
Preheat oven to 400 degrees F. Lightly spray muffin tin. Wash blueberries, set aside. In large bowl, add flour, baking powder and 1/3 cup sugar.
Cream shortening and sugar and add eggs 1 at a time. Sift flour, baking powder and salt. Add alternately with milk.