Recipe(tried): carrot muffin (& some Qs I have)...

I found this recipe on the Internet sometime ago. I have modified it so much that it is no longer the same as the original one at all! (Really sorry for the creater!) My family are all very choosy when it comes to "FOOD". (Maybe that's part of the reason why we are all "underweight"?) Anyway, this resonstructed carrot recipe has "proven" by all family members and officially stepped into our favorite recipes. I know there are many people who are crazy about muffins like us. ^_^ So I would like to share it with you all. I do also have some other qestions about muffin baking. (I can sound really stupid sometimes...) Hope muffin experts out there can help me. Thanks in advance!

Very Moist Carrot Muffin (make twelve 6-oz muffins)
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Wet Mix:
1 cup FINELY grated carrot (This will take a lot of your time and effort. Don't pack the grated carrot in the cup.)
1/2 cup honey (homemade one is the best. Or try the shop-bought 100% honey)
1/2 cup vegetable oil or 1/4 cup each: buttermilk & vegetable oil (I tried this recipe with melted butter but it doesn't work as well.)
3 eggs, room temp
2 T. orange marmalade (Make sure it is leveled or the muffins will be too sweet.)
2 T. finely milled crystalzied ginger
1/4 cup finely chopped walnuts (I don't add it very often as my husband doesn't like "nuts". So whenever I do add it, I "mill" the nuts.)
1/4 cup toasted, finely "milled" coconut (I use not-sweetened desicated coconut. Toast it in the oven until lightly browned and mill it again in the grinder with the ginger, marmalade, and, someitmes, nuts.)

Dry Mix:
2 cup all-purpose flour
1/2 cup caster sugar (superfine/granulated sugar? whatevre it is called?)
2 t. baking poder
1 t. baking soda
1 t. salt
1/2 t. each: cinnamon and nutmeg powder
1/4 t. mace powder

Method:
After you have all the wet mix ingredients in hand, heat the oven to 350F/180C.
Line the muffin tin with cups.
Add all wet mix in one bowl and mix all ingredients well.
Sift all dry mix in a large bowl.
Make a well in the center of the dry mix.
Pour the wet mic in one lot and combine both. Do not over beat. (The mixture will not look as lumpy as the regular muffin mix even if you dont' over mix it because of the high liquid content.)
Pour the mixture in each muffin cups.
Bake about 30 -35 minutes.
Leave in tin for 5 minuts and cool the muffins on wire rack afterwards.

** We just eat it warm like this. No extra butter added when serving.

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Q1: How to make muffins really SOFT AND MOIST throughout? Whenever I try a new muffin recipe, I always worry it won,t turn out soft and moist "throughout" the whole muffin. Some muffin recipes makes a "crust" outside and soft in the center. (I know about not overbeating the batter and etc.) I have read a reader's post saying to bake it in a pan of water (Barn Marie) but I have not yet to try it. Does this really work?

Q2: We love buttermilk in the muffins becase it does make it moist compared to regular milk. But there aren't as many recipes call for buttermilk. Could I use buttermilk in a blueberry muffin recipe? I have found a couple "looks-good" blueberry recipes, but I haven't tried. (Coz if it is not good, I will end up eating all the muffins myself!) We like to have a blueberry muffin that is really soft (from the top to the bottm), buttery (very important), almost cake like (meaning: fluffy and moist), Not too sweet and it doesn't rise as much as some muffins (This looks kind of falt.) The french bakery down the street makes the best but it's rather expensive if we buy a lot (about $1.50 per tiny muffin). I can't figure out what's the secret ingredients in it. (Boy, are we choosy!)