Originally Posted by
ptquilts
I would like to know why my muffins never come out with "muffin tops" like the ones from bakeries.
Things to try:
All ingredients at room temperature.
Blueberries should be dry-no extra liquid to add to the batter.
Eggs are cracked in a separate bowl and gently stirred just until yolk and white are mixed.
Mix liquids separate from the dry ingredients. Add the liquid mixture to the dry mixture but do not overmix, just until eggs are mixed in -about 10 seconds.
Test using both baking soda and baking powder in the recipe. Baking powder alone may not be enough to rise the muffins.
Batter should be spoonable, somewhat lumpy and not runny. Adjust flour if needed.
Fill cool tins almost to the top. Not 2/3 or 3/4, but just below the top.
Don't let the batter sit for even 1 minute after the last muffin cup is filled. Immediately get the tin in the oven as the baking soda starts to do its thing as soon as the liquids are added to the dry ingredients.
Oven at 400 degrees before putting muffin tin in the oven. The high heat rises the batter to the top faster.
Bake about 16-18 min. then check for doneness. There will be spillage over the sides of the tin cups and high domes when baking. And that is the beauty of a muffin.