I made these yesterday for the first time. I'm a little out of practice baking with no one any longer at home to bake for, and I have a couple questions. First, they turned out absolutely delicious, and there was no trouble turning them out of the pan. I sprayed Baker's Joy on the pan, and I let the pan cool 5 minutes before trying to remove them. I suspect some of the people whose muffins stuck didn't let them cool.
But, the batter was hard to mix and was very stiff and thick, like a cookie dough, not really a batter at all. It was hard to fold in the blueberries - and they had to be folded in, 'stirring in" wasn't possible. I used a hand mixer as I don't have a stand mixer, and followed directions, so I really don't know why the "batter" became a dough instead. Any ideas? I've been baking muffins for decades, but this method seemed more like mixing a cake batter than than a muffin batter.
Any ideas what I could do differently?
I love the results, but the mixing was so difficult I'm reluctant to make them again soon, even though I want to eat them every day!

• Reply