Oh I didn't realize I would have to replump them. I was hoping with the dried berries to not have to work so fast to avoid getting blue batter. Is there a way to avoid this. When I buy baked muffins the batter isn't blue like mine. I thought the reason was they used dried berries.
Originally Posted by
Onebyone
The dried are more concentrated in flavor and sweetness. You can plump them in warm water before adding and they won't be as raisiny hard. I would use the same amount after plumping but it's really taster's choice.