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.
05Please don’t overmix or you’ll have hockey pucks. Less is more!
06Fill 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.
07Sprinkle the tops with raw sugar for some sparkle
08Bake 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.
09I 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.
10If you can keep grubby hands off them long enough! (Yes, that includes your grubby mitts, too!)
11For another option, you can sub out the blueberries for frozen diced cherries, raspberries or blackberries!