It is blueberry season! Stock up on those delicious gems now, while they are inexpensive and plentiful! I am so lucky to be able to pick blueberries at my CSA. This year, I also have the opportunity to picks lots of blueberries from a friend's bushes:
One of my favorite things to do with blueberries is preserve them. You will find my recipe for Blueberry Honey Jam in The Allergy-Free Pantry. In the meantime, I've made some blueberry muffins with the recipe from Learning to Bake Allergen-Free.
One common complaint about muffins is that the blueberries sink to the bottom creating a gooey mess and sticking to the pan. Today, I am sharing two tricks to avoid that mishap.
Solution #1: Coat the blueberries with flour before stirring them into the batter. Use any gluten-free flour to coat them, preferably whatever blend you use for the batter. Use only a tiny amount (about one teaspoon will coat 3/4 cup of blueberries). Extra flour could throw the recipe out of whack.
Solution #2: Place some of the blueberries by hand. Gently press them into the batter after you have distributed it in the cups of the muffin tin.
This is highly recommended if you plan to photograph the muffins after they have baked; you will be able to see blueberries oozing on top!
The same tricks apply to any fruit added to batter!