I have always been a muffin fan, but I have never made blueberry muffins before. And even when I bake muffins, I find it difficult to keep from overbaking them. I hope I'm not alone in this one.
The night before mine and my husband's 4th anniversary camping trip, I decided to whip up a batch of blueberry muffins. I found this recipe on Tasty Kitchen and it resulted in THE BEST blueberry muffins I have ever eaten! Noshings calls them "bakery" muffins because of their high tops and the dense moist insides (not light and fluffy like most recipes)--just how we like them. An even better part? These muffins get better on day 2 and 3!
Bakery Blueberry Muffins Recipe
recipe adapted from Tasty Kitchen
Makes 12 muffins
1/2 cups shortening
1 heaping cup sugar
1 tsp vanilla
2 whole eggs
1/2 cups buttermilk*
2 cups flour
1/2 tsp salt
2 tsp baking powder
1-1/2 cup blueberries, fresh or frozen
*buttermilk can be substituted by adding 1/2 Tbsp vinegar or lemon juice to just under 1/2 cup milk. Let set for 5 minutes and then stir.
Preheat oven to 450 degrees. Line a large muffin tin with muffin cups or grease.
In a large bowl, cream together shortening and sugar until fluffy. Beat in vanilla, eggs, and buttermilk.
In a separate bowl, whisk together the flour, salt, and baking powder. Gently fold in the blueberries into the flour mixture to coat. Add the flour/berry mixture to the creamed ingredients and fold to combine. Do not over mix!
Fill the muffin cups all the way to the top with the batter. (Don't worry! This will work, I promise!)
Bake at 450 degrees for 5 minutes and then lower temperature to 350 degrees and bake another 15-20 minutes. DO NOT OPEN THE OVEN at any time. The initial high baking temperature helps create the domed tops.
When muffins are slightly golden, remove from the oven, test the centers with a toothpick to see if it's done inside and transfer to a wire rack to cool completely.
Store in an airtight container--they are even better on day 2!