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1
First, preheat your oven to 450F. Completely grease a standard-sized 12 cup muffin tin, including the top edges between the cups. I like to go ahead and add liners too.
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2
Cream generously the shortening (butter flavored is fine too) and sugar, then add the vanilla, eggs and buttermilk.
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3
In a separate bowl, mix the salt, baking powder and flour.
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4
Gently fold blueberries into flour mixture as to not break up the berries. Then add this to the creamed shortening/sugar mixture.
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5
Please don't overmix or you'll have hockey pucks. Less is more!
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6
Fill 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.
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7
Sprinkle the tops with raw sugar for some sparkle
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8
Bake 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.
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9
I 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.
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10
If you can keep grubby hands off them long enough! (Yes, that includes your grubby mitts, too!)
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11
For another option, you can sub out the blueberries for frozen diced cherries, raspberries or blackberries!
