Can someone explain to me why one muffin tin makes proper blueberry muffins that look like this:
While another muffin tin, with the same batter and put in the oven at the same time, makes blueberry muffins that look like this?
(All the blueberries have sunk to the muffin bottoms, an unfortunate consequence of physics that I have yet to resolve.)
I'd also like to put a shout out to my homie Pam cooking spray, which makes all the easy sliding out of muffins possible. And if I knew what the opposite of a shout out was, I'd do it for those paper cup liner things, which are supposed to be easier but always end up creating a bigger mess.