Moist Blueberry Muffins

Name: Moist Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 2 1/2 cups (375g) plain flour ((all purpose flour)); 3 tsp baking powder; 1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder)); 1 cup (220g) white sugar ((caster, granulated or superfine)); 1/4 tsp salt; 1 cup (250 ml) buttermilk ((Note 1)); 60g / 4 tbsp butter (, unsalted, melted); 4 tbsp (80 ml) 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))

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Posted by Felicity 06 January 2020

12 servings

Prep Time 00 : 10

Cook Time 00 : 20

Print Me :-)

Classic blueberry muffins that are lovely and moist! These are fluffy and soft, rather than the denser ones that are made moist by using yoghurt, like I do in my Blueberry Lemon Loaf. KEY TIP: Do not over mix the batter, a few lumps is ok!

Ingredients

2 1/2 cups (375g) plain flour ((all purpose flour))
3 tsp baking powder
1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder))
1 cup (220g) white sugar ((caster, granulated or superfine))
1/4 tsp salt
1 cup (250 ml) buttermilk ((Note 1))
60g / 4 tbsp butter (, unsalted, melted)
4 tbsp (80 ml) 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))

Steps

Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.

Whisk flour, baking powder, baking soda, sugar and salt in a bowl.

In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.

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.

Stir through most of the blueberries - reserve some for topping.

Divide batter between paper cases. Top with remaining blueberries.

Bake for 5 minutes, then turn down to 180°C/350°F. Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.

Remove muffins from the muffin tin immediately onto a cooling rack.

Serve warm or at room temperature (warm is extra yum!)