Berry Coating Trick: Toss blueberries in almond flour before folding into batter to prevent them from sinking to the bottom during baking. Gentle Mixing: Fold wet and dry ingredients together just until combined – overmixing creates tough, dense muffins instead of tender, fluffy ones. Fill Strategy: Fill muffin cups 2/3 full for perfectly domed tops that don’t overflow or turn flat during baking. Doneness Test: Muffins are done when tops spring back lightly when touched and toothpick comes out with just a few moist crumbs. Cool Properly: Let muffins cool in pan 5 minutes before transferring to wire rack to prevent sticking and maintain structure. Storage Secrets: Store in airtight container 3 days at room temperature or freeze individually wrapped up to 3 months. Morning Prep: Make batter night before and store covered in fridge, then bake fresh in morning for warm breakfast treats.