Description

Discover the secret to perfectly moist blueberry muffins with this easy-to-follow recipe that yields 12 delicious, tender muffins. Featuring a balance of melted butter and vegetable oil combined with fresh blueberries, these muffins boast a tender crumb and fruity bursts in every bite. Ideal for breakfast, brunch, or a delightful snack, they’re quick to prepare and sure to please the whole family.

Ingredients

Scale

Dry Ingredients

2 1/2 cups plain flour (all purpose flour)
3 tsp baking powder
1 tsp baking soda (substitute with extra 3 tsp baking powder if unavailable)
1 cup white sugar (caster, granulated or superfine)
1/4 tsp salt

Wet Ingredients

1 cup buttermilk
60g / 4 tbsp unsalted butter, melted
4 tbsp vegetable oil
2 large eggs, at room temperature, lightly whisked
2 tsp vanilla extract

Fruit

250g / 8 oz fresh blueberries (~2 cups)

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Instructions

Preheat Oven: Preheat your oven to 200°C (390°F) for all oven types. Line a 12-hole muffin tin with paper patties to prepare for baking.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
Whisk Wet Ingredients: In a separate bowl, combine the buttermilk, melted butter, vegetable oil, whisked eggs, and vanilla extract, mixing thoroughly.
Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently and only until just combined—avoid overmixing, leaving some lumps for a tender crumb.
Add Blueberries: Fold most of the blueberries into the batter, reserving a few for topping the muffins.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cases. Sprinkle the reserved blueberries on top of each muffin for an appealing finish.
Bake Initial Phase: Place the muffin tin into the preheated oven and bake for 5 minutes at 200°C (390°F).
Reduce Temperature and Continue Baking: After the initial 5 minutes, reduce the oven temperature to 180°C (350°F). Continue baking for an additional 13 minutes in a fan oven or 15 minutes in a standard oven, or until a skewer inserted into the center of a muffin comes out clean.
Cool: Immediately transfer the muffins from the tin onto a cooling rack to prevent them from becoming soggy. Serve warm or at room temperature, with warm muffins being especially delightful.

Notes

Note 1: Buttermilk adds moisture and tenderizes the muffins, but you can substitute it with milk plus a tablespoon of lemon juice or vinegar if needed.
Note 2: Bringing eggs to room temperature helps them incorporate better, ensuring a smoother batter.
Note 3: Fresh blueberries are preferred; however, if using frozen, do not thaw before mixing to avoid color bleeding.
Note 4: Oven temperatures vary, so consider using an oven thermometer for accuracy.