Amy asked me what kind of ice cream scoop I have since I posted about it recently here. So, here is a link to the kind that I have. Also, I used it last week to make blueberry muffins - put the muffin batter into the muffin tin and it worked very well. The recipe I had made batter that was VERY thick, so it probably works better with a thick batter.
When I use it I spray it with a little bit of no-stick spray and it seems to work pretty well. If you try it out, I'd love to know how it works - and what recipe you used it on. Here's my blueberry muffin recipe, if you're interested.
Blueberries-and-Cream Mall Muffins
Makes 12 muffins or 2 8x4-inch loaves
2 ¼ c sugar
½ c. vegetable oil
½ c. unsalted butter, melted
4 large eggs
1 Tbs. vanilla
5 c. flour (approximately)
1 Tbs. baking powder
¼ tsp. baking soda
½ tsp. salt
1 c. buttermilk
½ c. sour cream
2 c. semi-frozen blueberries
Sugar, for dusting tops
Preheat oven to 425. Arrange oven rack to middle position (which is the upper third of many ovens.
Generously spray muffin pan with pam and then line with paper liners. Place pan on a parchment paper-lined baking sheet.
In a mixer bowl, blend sugar with oil and butter. Briskly add eggs and vanilla. Fold in 4 cups flour, baking powder, baking soda, and salt. Blend somewhat before next blending in buttermilk and sour cream. Batter should be quite thick; if not, add a touch more flour. Gently fold in berries with a spatula, trying not to break them apart.
Using a large ice-cream scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can. You need almost a scoop and a half of batter per cup. Dust tops of muffins with a little sugar.
Bake 15 minutes at 425; then reduce oven temperature to 350 and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12-16 minutes more. Let cool 5 minutes before removing from pan.
For two 8x4-inch loaves, bake at 350 for 45 minutes or more, using same fingertip test for doneness.