For tender, moist muffins, combine the dry ingredients and additions such as blueberries, by stirring them together in a large bowl. Push the flour mixture up the sides of the bowl to make a well. Combine the liquid ingredients and pour them all at once into the well.
Stir to moisten dry ingredients, counting 12 to 15 strokes. Batter will remain lumpy.
Muffin cups can be lightly greased or lined with paper baking cups. Fill each cup 2/3 full with batter for pebbly-topped, rounded muffins.
Here are a few tips to make muffins the best they can be:
Lightly spray paper baking cups with nonstick cooking spray to prevent muffins from sticking to the paper.
To get nicely domed muffins, grease the baking cups on the bottoms and only halfway up the sides.
After adding the liquid mixture to the flour mixture, stir just until moistened. If you try to stir out all the lumps, your muffins will have peaks, tunnels, and a tough texture.
Fill muffin cups as directed in the recipe. If there isn’t enough batter to fill all the cups, fill the empty cups with water before baking to protect the pan.
Once the batter is mixed, put the muffins in the preheated oven right away. Batters that use baking powder and baking soda need to be baked immediately so the leavening power is not lost.
Muffins are done when their tops are golden.
To prevent soggy muffins, cool them in the baking pan only as long as directed in the recipe.
To store muffins, cool completely. Place them in a plastic bag, seal, and store at room temperature for up to three days.
To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags and freeze for up to three months. To reheat frozen muffins, wrap them in heavy foil. Heat them in a 300°F oven for 12 to 15 minutes for 1 3/4-inch muffins; 15 to 18 minutes for 2 1/2-inch muffins; and 25 to 30 minutes for jumbo-sized muffins.