What is a cake muffin?

Cake muffins should have light, tender soft crumbs. They are fluffy due to the creaming of the butter and sugar. The flour mixture is gently folded into the creamed butter and sugar to create a really great muffin similar in texture to a cake.

What is the worst thing you can do to a muffin?

Do not overmix unless you want dense, rubbery muffins. Just stir in the blueberries and don't worry if there are some streaks in the batter. Also don't worry about the berries sinking to the bottom. This is a very thick batter which helps hold the berries in place!

Can the muffins be stored in the muffin tin?

I recommend letting the muffins cool for 5 minutes and then remove them from the tin to a wire rack. Letting them cool in the tin helps create steam which can give the muffins gummy edges. After they have cooled and the tin has also, you can put them back to store them. I never fully cover the muffins-even overnight. Just lightly drape them with a sheet of foil and they should be fine. If it is very humid where you live, you may want to place them on a tray lined with a paper towel and then place another paper towel on top to absorb any extra moisture.

The Best Blueberry Muffins Recipe You Must Try

Description

These muffins are often attributed to the Jordan Marsh department store which was located in Boston. I found this recipe in an old Junior League cookbook from Kankakee, Illinois titled Posh Pantry, published in 1981, the year I got married! That's how long I've been making this moist blueberry muffin recipe!

Ingredients

Scale

1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar for sprinkling on top

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Instructions

Preheat the oven to 375.

Cream the butter and sugar with a hand mixer or a stand mixer until light, about 2-3 minutes

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush ½ cup blueberries with a fork, and mix into the batter. (This step is optional. I generally just fold in the whole fresh berries.) Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins if not glazing, and bake at 375 degrees for about 25-30 minutes or until a toothpick inserted into center of muffin comes out clean and the edges of the muffin are golden. Remove muffins from tin and cool at least 30 minutes.

Store, uncovered, or the muffins will be too moist the second day.

Notes

In Denver I use 1.5 teaspoons of baking powder.

I usually leave these muffins plain or sprinkle them with sugar. However if you want to glaze them-I used a lavender glaze that consisted of 1 cup powdered sugar, 1 T melted butter, 1 T lavender syrup and 1 T lemon juice.

A darker muffin tin will bake faster than a lighter color.