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sharps45

Muffin Problems

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How do you make muffins where the blueberries or chocolate chips don't sink to the bottom?

I love the King Arthur Flour muffin mix, but thick as it is, everything settles out.

Please help!

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How do you make muffins where the blueberries or chocolate chips don't sink to the bottom?

I love the King Arthur Flour muffin mix, but thick as it is, everything settles out.

Please help!

I haven't used KA muffin mix but have read to use the tiny wild blueberries (I bought some frozen Wyman's of Maine wild blueberies at Wal-Mart). I would suggest using mini chocolate chips...or chop up the larger ones. Hopefully that will help.

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Coat the blueberries or chocolate chips with a little of the flour mix in a separate bowl before adding them to the muffin mixture and also fold them in gently don't mix hard. :)

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Coat the blueberries or chocolate chips with a little of the flour mix in a separate bowl before adding them to the muffin mixture and also fold them in gently don't mix hard. :)

Judy is correct. It's actually the same process for gluten free as for wheat based flours. It works very well. I bet the wild blueberries would be nice in muffins as well.

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Gosh, I hope I HAVE blueberries this summer. Last summer, not enough to even make blueberry muffins.

I concur with the previous two posts. That should work for ya, I would think.

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Or put the dough batter in the cups/pan first and top dress the blueberries or chips, and they sink in. That is what you are supposed to do with pancakes, anyway.

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Thanks for the tips! I knew someone here would have the answer.

Now where's the muffin mix...

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