I’m not much of a baker but bought a bunch of second blueberries at the farmers market so decided to try it out. Batter ended up being slightly thicker than expected (maybe needed more egg or buttermilk?) but was pleased with the end product. Made as muffins and tea loaf.
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You did it correctly. It is a thick batter. Peter would use an ice cream scoop to portion it into the muffin papers.
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The batter needs to be stiff enough that the berries don’t all sink to the bottom.
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I (think I) remember hearing on Great British Bakeoff that tossing the fruit in cornstarch can also keep them all from sinking?
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