Blueberries Sinking?

Are your blueberries sinking when you bake? Here's a little tip, toss them in flour before adding them to your baking mix. Here's a good blueberry muffin recipe for you to try out as well.

Brown Sugar Blueberry Muffin Tops

Foodie Byte: Toss the blueberries in flour to keep them from sinking.   

Yields 12 muffin tops

 Ingredients

• 1 beaten egg
• 3/4 cup light brown sugar
• 1/2 cup milk
• 1 tablespoon melted butter
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• Zest of one lemon
• 1 1/2 cups blueberries (fresh or frozen dry) tossed in 2 tablespoons of flour
• Topping for Muffins:
• 1/4 cup all purpose flour
• 1/4 cup sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons cold unsalted butter (1/2 stick), diced

Preparation

1. Preheat oven to 425°F.
2. Mix egg, light brown sugar and milk. Add in melted butter and lemon zest.
3. Mix together flour, salt, and baking powder.
4. In a separate bowl, combine wet and dry ingredients quickly.
5. Toss blueberries with 2 tablespoons flour and fold into batter. Spoon batter into muffin top pan.
6. For the topping - Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse 10 to 12 times until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over muffin tops.
7. Bake approximately 12 minutes or until lightly browned on top. Loosen muffins and serve hot.

You're mix will come out pretty thick but don't worry it makes awesome muffins.