Recipe by: Chef John V., A Good
Serving size: 12 jumbo size muffins
Preparation time: about 1 hour and
3 cups flour regular all purpose
2 tablespoons cornstarch
2 tablespoons baking powder
1 tsp. baking soda
1 teaspoon salt
1/2 cup butter, unsalted
1/4 cup Crisco
1 3/4 cups sugar
4 eggs, jumbo size or 5 large
1 teaspoon vanilla
4 cups blueberries fresh; picked over, washed and dried
3/4 cup cold buttermilk, you can use regular milk if you
1/4 cup butter melted, to fold in
12 teaspoons sugar to top the muffins
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 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.
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