Nostalgia for the old way of folding fruit into batter

I keep seeing people on here dump frozen berries straight into their muffin batter without tossing them in flour first and then wondering why everything turns purple and sinks to the bottom, am I the only one who remembers when that was basic baker knowledge from like 10 years ago?

2 comments

2 Comments

shane_moore872d ago

Honestly used to think the berries just bled into the batter naturally and that was the whole point. Seeing this explanation clicked that the flour trick keeps things separated and the muffins actually look like muffins. Never bothered with it before but now I feel like I gotta try it.

lee_ward542d ago

Yeah, I was the same way for the longest time. Tried the flour trick last summer after a nasty batch of muffins that looked more like a swamp than a baked good. It's a game changer honestly. I do it with frozen berries now too so they don't sink to the bottom every time. Makes the whole thing way less frustrating.