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Recipe by: Chef John V., A GoodCooking Recipe!
Serving size: 12 jumbo size muffins
Preparation time: about 1 hour and 45 minutes
3 cups flour regular all purpose
1/4 cup butter melted, to fold in
Preheat oven to 375 F. Line muffin pans with paper cups
and spray with shortening like PAM. Sift together flour,
cornstarch, baking powder, baking soda and salt, set
Wash and dry the blueberries, set aside
Cream the butter, shortening and sugar until light and fluffy. Add the
vanilla, then eggs one at a time, and beat well. Don't forget to scrape the
bottom of the mixing bowl to incorporated any ingredients stuck to the
Toss the blueberries with 1/4 cup of the flour mixture. Add the sifted ingredients alternately with the
buttermilk. Add and mix in the floured blueberries and then fold in the
Refrigerate the batter for 1 hour!
Scoop into the muffin cups so that tops are mounded and sprinkle each with 1 teaspoon of sugar.
There should be no batter left.
Bake at 375 for 25 or 30 minutes or until a toothpick pulls out cleanly, in the center of the oven. Cool for 5 or 10 minutes and remove from the tins. For richer and more delicious muffins, brush with additional melted butter when they come out of the oven.