Blueberry Muffins

These were okay muffins, but nothing special. I'd been led by the instructions to believe they would be something out of the ordinary - they have molasses, honey, lots of butter, and rest in in the fridge overnight, which is supposed to create a 'very moist muffin' with a better crumb.

The result: an almost too dry muffin with a slightly odd taste of molasses which would be better suited to go with pumpkin muffins, perhaps. I baked them for 33 minutes (it's a low temperature bake), taking them out just when they firmed up. I didn't deviate from the instructions except to reduce the salt a little as 1 tsp of regular salt seemed like a lot.

I'll be going back to the very good blueberry muffins I make all the time from this recipe: http://www.cookbooker.com/recipe/1432/lawsuit-buttermilk-muffins