Moist Blueberry Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.94 out of 5 stars
(193)
Ingredients
12 servings
- 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 cup white sugar (caster, granulated or superfine)
- 1/4 tsp salt
- 1 cup buttermilk (Note 1)
- 60g / 4 tbsp butter (, unsalted, melted)
- 4 tbsp vegetable oil
- 2 large eggs (, at room temperature, lightly whisked (Note 2)
- 2 tsp vanilla extract
- 250g / 8 oz blueberries (, fresh (~2 cups, Note 3)
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
Step 2
Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
Step 3
Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
Step 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.
Step 5
Add blueberries: Stir through most of the blueberries - reserve some for topping.
Step 6
Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
Step 7
Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
Step 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.
Step 9
Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
Step 10
Save recipe for the next time?
