From the Kitchen Window column
I developed these to yield the classic "mushroom" shape — a vast domed muffin top with a lot of crunch, over a relatively puny base. They are almost twice the size of normal muffins, so although they are also delicious, go easy on them or you will have a muffin top of your own to contend with.
Makes 6 big muffins
8 tablespoons (1 stick) unsweetened butter (softened and warmed as much as possible without actually melting it)
1/2 cup light brown sugar
1/2 cup white sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous pinch salt
2 large eggs
1/4 to 1/2 cup milk*
2 cups fresh blueberries, stemmed but not rinsed (or rinsed and thoroughly dried), or frozen blueberries
*I think it's better to use less milk, but the amount will vary depending on the size of the eggs and the "thirstiness" of your flour. The final batter should be smooth, without flour crumbs or particles, but still as thick and stiff as possible.
Preheat oven to 350 degrees. Butter 6 cups, spaced evenly, of a 12-cup muffin tin, especially on the top surfaces where the muffin tops will flow over the pan.
In a mixer, cream the butter and sugars together thoroughly with the paddle attachment (or you can do this with well-softened butter and a wooden spoon, beating vigorously until very smooth).
Combine the flour, baking powder, baking soda and salt with a fork or whisk.
In a measuring cup, beat the eggs and milk vigorously with a fork.
Add the dry and wet ingredients alternately to the butter-sugar mixture, beginning and ending with wet. (Wet and dry should each have 3 to 4 turns.) Scrape down the bowl and beat thoroughly after each addition. Final batter should be thick, stiff and fairly smooth.
Fold in blueberries gently but quickly. (Work very quickly if you're using frozen blueberries, as the chill will make the batter hard to manage).
Apportion batter into 6 cups of a 12-cup muffin tin, alternating for even spacing. (If you went ahead and greased all 12 cups, you can put some water in the empty 6 to prevent burning.) Bake for 35 to 40 minutes, or until risen and a rich brown in color. Cool 10 minutes. To remove, gently loosen the muffin tops with a butter knife or offset spatula and invert the pan over a rack.