Keep berries frozen until you fold them in at the very end—thawing releases juice that bleeds into the batter and creates dense, soggy muffins instead of pockets of juicy fruit.

Toss your frozen berries in a tablespoon of flour before folding them in to help them stay suspended throughout the batter rather than sinking to the bottom.

Mix only until the dry and wet ingredients are just combined—overmixing develops gluten and creates tough, dense muffins instead of tender, tender crumbs.

Fill muffin cups two-thirds full, then add an extra berry or two on top before baking to create beautiful, berry-studded tops and prevent overflow.

Let muffins cool completely on a wire rack before freezing or storing to prevent condensation that makes them moist and potentially moldy—they'll stay fresh for up to three months frozen.