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If you like to bake with fresh berries but hate when they lose their shape, or sink to the bottom of your muffin or scone, our baking whiz Grant Melton has two ingenious tips!
First, Grant freezes his berries separately on a baking sheet before adding them to the batter – this way they will hold their shape and won’t get smushed when you stir your batter.
Second, he tosses them with a little flour – this will help them to “float” in the dough and not sink to the bottom.
As a bonus suggestion, Grant suggests always using an ice cream scoop to get perfectly portioned muffins. Click here for Grant’s Blueberry Muffin recipe!