You must be logged in to post a review.
Search no more if you like bakery-style muffins! Now, these aren’t those cakey, too tender muffins. These are tight crumbed, dense and moist. Helloooooo baby! I think they are even better the next day. If they survive the night, that is.
First, preheat your oven to 450F. Completely grease a standard-sized 12 cup muffin tin, including the top edges between the cups. I like to go ahead and add liners too.
Cream generously the shortening (butter flavored is fine too) and sugar, then add the vanilla, eggs and buttermilk.
In a separate bowl, mix the salt, baking powder and flour.
Gently fold blueberries into flour mixture as to not break up the berries. Then add this to the creamed shortening/sugar mixture.
Please don’t overmix or you’ll have hockey pucks. Less is more!
Fill your muffin cups all the way to the top. Mound them up good. Don’t worry, it’ll be okay. Your batter should make about 10-11 muffins.
Sprinkle the tops with raw sugar for some sparkle
Bake at 450F for 5 full minutes, then reduce the heat to 375F and bake about another 20 minutes. Keep an eye on them so they don’t overbake. The initial 5-minute baking at a high temperature will help them make a high dome. Shhh! That’s a bakery secret.
I like to cool these off then put them in a large Ziploc bag and let them rest overnight. For some reason they seem even better the next day.
If you can keep grubby hands off them long enough! (Yes, that includes your grubby mitts, too!)
For another option, you can sub out the blueberries for frozen diced cherries, raspberries or blackberries!