Petalpatsy

I tell you what, that's a good question. The more I try to figure out how to tweak this recipe the more I find I don't know. But here's my take so far. If you use a low protein flour like White Lily (my flour of choice) or a cake flour-which is also low protein, then the batter/dough won't have enough gluten to have the structure to hold a rise and hold all the blueberries. I was very careful not to overmix and develop gluten(???) because all my recipes agreed that would make the muffins tough. Who wants a tough muffin? But they have to have more structure than a cake to hold up the blueberries.

I read about needing a thicker dough to keep the blueberries up, but I must say I like the other poster's idea of dusting the blueberries with flour. It seems like that would be easier than making a thick dough, and the flour would still thicken it up some. I watched Martha Stewart's video, and her dough was thicker than mine.

I used the recipe floating around on the internet that calls for a can of sweetened condensed milk, with the juice of half a lemon and 1/4 tsp. of vanilla for extra flavor. They did hold together better after they were cool, and they did taste rich and luscious. I'll try again after my cookies get all eaten, and get a regular all purpose flour and dust my blueberries.