Very good blueberry muffins
Cupcakes and muffins
Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol. All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good blueberry muffin recipe! But I had some particulars: I wanted it to be moist, not dry and gross. I wanted the top to be crispy and delicious. I wanted that bakery-style domed top that is so hard to achieve but looks so beautiful. And I wanted it to be easy, easy! Well, good news is that most muffins are super easy to make. This one is super simple: wet ingredients are poured into dry ingredients. Using both butter and oil mean good flavor (hello butter) and oil means they’re super moist. The wonderful dome topping is due to two things: resting the batter for at least an hour, but ideally overnight. And having the oven set to 400 degrees for the first 7 minutes. The high temperature creates steam, making the muffins super puffy. The muffin is then baked for the remaining time at 350 degrees F. The crunchy top is thanks to …
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