Just realized I was overmixing my muffin batter this whole time

I've been making blueberry muffins for years and they always came out dense and tough. Last week my neighbor watched me mix and said "you're beating the flour like it owes you money." I looked it up and yeah, you're supposed to stop as soon as the dry ingredients disappear. Tried the lighter touch on Sunday and finally got that fluffy texture. Anybody else have a basic technique they messed up for way too long?

2 comments

2 Comments

sanchez.sean3d ago

@alicem29 the flour owing you money thing is gold, I'm stealing that for my next baking disaster. I did the same thing with scrambled eggs for years, cooking them on high heat like I was trying to sear a steak... dry rubbery mess every time. Finally watched a video where the guy said low and slow and suddenly my eggs were soft and fluffy. Its funny how we all just beat the hell out of everything until someone yells at us to stop.

alicem294d ago

Laughed out loud at the flour owing you money, that's a perfect way to put it. I did the exact same thing with pancakes for about five years before someone told me.