Muffin Mixing Method

Step One Here we have large bowl A, which contains our dry ingredients, thoroughly sifted and blended so as to evenly distribute the leavening agent.

Step 2 Make a “well” in the middle of the bowl by pushing back dry ingredients with a spoon.

Step 3 Next we have medium bowl B, containing all my miscellaneous wet ingredients, including sugar, whisked together.

Step Four Now then, spatula in hand, we apply bowl B to bowl A.

Step Five And begin to fold, gently, scraping from the bottom and flipping over the top...lightly. The trick here is to fold only as much as it takes to moisten all the dry ingredients and no more.

Step Six Here you can see there are a few small areas of unmixed flour, right around the edges. This is the time to stop folding.

Step Seven With the mix more or less blended, now is the time to add any other items to your muffin batter, in this case blueberries. Fold them in only to the point they are evenly distributed, no more.

Last Step Fill each muffin cups 2/3 full with batter and bake.

Finished Product A near perfect muffin crumb, irregular holes with a few large ones (indicating a slightly uneven mix of leavening), but no "tunnels" caused by gluten formation from over stirring.