Making muffins with fresh fruit

Whenever I fold fresh or frozen fruit into muffin batter, I have the following problem when scooping the batter into the muffin pan: some scoops are full of fruit, while others have little or none. The resulting muffins are either mushy or lacking in fruity flavor.

My solution? I actually layer the fruit into each muffin cup. I place a small spoonful of batter on the bottom of each cup, then place a few pieces of fruit on top, followed by another spoonful of batter, and then more fruit. Finally, I top with the streusel topping. It’s a little tedious, but I like the appearance and even result.