After several attempts at making muffins last year, and another failed (flat/sunken) try a few days ago, I’ve finally succeeded in making blueberry muffins that looked like how they were supposed to look like. You see, unlike cookies and brownies, or even some cakes, muffins require unbelievable precision and an exact method to yield perfectly domed and crumby results. This time around, I used a kitchen weighing scale (to measure the flour) and I believe that made a world of difference.
If you’re curious, I followed Alton Brown’s recipe from a Good Eats episode (“The Muffin Method Man”) which you can find here. Brown describes in great detail—and in an absolutely fun way—the science behind this tricky baking territory. Enjoy!