• Fresh vs Frozen berries: When baking with fresh blueberries, toss them in 2-3 tablespoons of flour before adding them to the batter. You do not need to do this with frozen blueberries. 
• To loosen the edges from the pan, gently run a knife around the edge of the muffin between the muffin top and the pan. 
• Smaller muffins- This makes 12 large muffins. If you’d like smaller muffins, simply full the pan 3/4 full and reduce the baking time to 15-18 minutes. You’ll probably get 14-15 muffins.
• Filling the pan The muffins needs room to expand while they are baking, so filling every other cavity allows space for the muffins to rise. There’s a reference photo in the blog post. 

Storing

• To Store. These blueberry muffins are at their freshest within 2 days of baking. Let the muffins cool completely and then store the muffins airtight at room temperature. I like to line the bottom of the container with a paper towel to help absorb any excess moisture.
• Freeze. Baked muffins can be frozen in an airtight, freezer-safe container. Thaw to room temperature prior to eating. I recommend freezing muffins in a single layer for best results.