Blueberry muffins

 

Ingredients

Dry Ingredients

• 2 1/2 cups plain flour (all purpose flour)
• 3 tsp baking powder
• 1 tsp baking soda / bi carb soda (sub extra 3 tsp baking powder)
• 1/2 cup white sugar (caster, granulated or superfine)
• 1/4 tsp salt
• Wet Ingredients
• 1 cup buttermilk 
• 60g / 4 tbsp butter , unsalted, melted
• 4 tbsp vegetable oil
• 2 large eggs , at room temperature, lightly whisked
• 2 tsp vanilla extract
• 250g blueberries , fresh (~2 cups, Note 3)

Instructions

1. Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
2. Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
3. Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
4. Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
5. Add blueberries: Stir through most of the blueberries - reserve some for topping.
6. Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
7. Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
8. Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
9. Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)

Notes

1. Buttermilk substitute: Combine 1 cup room temperature whole (not skim) milk + 1 tsp white vinegar or lemon juice. Let stand for 5 minutes until curdled, then use per recipe. If milk is fridge cold, microwave for 30 seconds. The muffin is not quite as moist, but the difference is small.

2. Eggs - should be at room temperature so the cold eggs don't shock the batter and thicken it. Easy way to do this: stand in warm tap water for 10 minutes.

3. Blueberries - frozen works fine here too. Just use frozen - do not thaw as they bleed into the batter.