There are a few things to consider when choosing to include blueberries in muffin batter. If you’re planning on adding a lightweight ingredient such as lemon zest, it doesn’t present many issues due to the insignificant weight. However, with a heavier weighted item, such as a blueberry, the control is in the consistency of the batter.
From a formulation standpoint, using driers to create a more viscous batter is a simple way to provide support for berries during baking. Gums and instant starches will thicken the batter and hold the fruit in place while also providing a more moist and tender crumb in the finished product. Other solutions may involve strengthening the batter through increased protein in the flour or an increase in whole egg.
Temperature control is another important process control point, as a warm batter will become too fluid and allow berries to sink before the structure of the product is set.
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