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I made several adjustments to this recipe before even attempting it as written Instead of shortening, I used butter simply because butter tastes awesome - especially when paired with things like oatmeal, brown sugar, and cinnamon. And speaking of spices, another adaptation I made to the recipe was the addition of several pinches of nutmeg.
I added my blueberries directly to my dry ingredients, so that when I stirred in the wet stuff it would incorporate just as fast. The recipes says to fold them in, but my method reduces the risk of over-mixing and gluten development. Nobody likes a glutenous muffin. Well, maybe the weirdos.
I baked them 50 degrees cooler and had to spin my pan around halfway through the baking time to ensure even baking because my home oven is difficult like that. They looked and smelled wonderful though!
Where the recipe suggests to remove from tins and serve warm; this would work well if using parchment liners. If, however, you're like me and don't have such clever devices on hand and instead trust on a lightly greased tin for muffin removal, I would suggest letting these muffins cool for 10 or fifteen minutes in the pan before removing. The mess you see below is the result of removing a hot muffin.
It is a very delicious mess, mind you.