Buttermilk Blueberry Muffins

Ingredients

• 2 1/2 cups all purpose flour (spooned and levelled)
• 2 teaspoons baking powder
• 3/4 tsp salt (reduce to 1/2 tsp if using salted butter)
• 1 cup + 3 Tablespoons white granulated sugar
• 5 Tablespoons unsalted butter (at room temperature )
• 1/4 cup vegetable oil (or other neutral cooking oil )
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract (or vanilla bean paste)
• 1/2 cup buttermilk (*see Note 1 below)
• 1 1/4 - 1 1/2 cups fresh or frozen blueberries (*see Note 2 below if using frozen blueberries)
• 2-3 Tablespoons granulated white or turbinado sugar (for topping before baking (optional))

Instructions

1. 1

   Preheat oven to 375F (non-convection/not fan-assisted) with a rack in the centre of the oven. Line 12 muffin cups with paper liners. Set aside.

2. 2

   Take your butter and eggs out of the fridge to come to room temperature before you start mixing the batter.

3. 3

   In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

4. 4

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the vegetable oil and scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well between additions. Beat in the vanilla.

5. 5

   With mixer on low, add the flour mixture in 3 additions, alternately with the buttermilk, mixing just until combined between additions (so that's 1/3 of the flour, 1/2 of the buttermilk, another 1/3 of the flour, remaining buttermilk and remaining flour mixture). Remove from mixer and using a spatula, gently fold in the blueberries.

6. 6

   Using a 1/4 scoop or measuring cup, portion the batter between the 12 muffin cups. If using, sprinkle the tops of the muffins with white or turbinado sugar.

7. 7

   Bake in preheated oven for 25 minutes (for softer muffins that are just lightly golden on edges and white in centre) up to 28 minutes, for a crispier, more golden muffin.

8. 8

   Let cool in the muffin pan for 5 minutes, then remove to a cooling rack to cool completely.