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2 ½ 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))

¼ 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))

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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!)

   Recipe Notes:

10. 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.

11. 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.

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

13. Oven types - For most sweet baking recipes I share, I provide different temps for different ovens i.e. fan forced / convection vs normal ovens. For this recipe, after I initially published it, I found that the same temp produces the same results.

14. Storage - Like most muffins, these are best consumed on the day. To store, keep them in an airtight container then reheat them either in the microwave, or cut in half then grill/broil them. A lashing of butter makes a world of difference too!

15. This recipe uses the same muffin batter used in my Moist Chocolate Chip Muffins.

16. Measurements: The measurements in this recipe apply to every country except Japan, please use the weights and ml provided, not cup measures.

17. Originally published October 2016. Updated with new photos and new recipe video in November 2019.

18. Nutrition per muffin.

NUTRITION INFORMATION:

Serving: 114gCalories: 288cal (14%)Carbohydrates: 45.8g (15%)Protein: 5.2g (10%)Fat: 9.8g (15%)Saturated Fat: 3.8g (24%)Cholesterol: 42mg (14%)Sodium: 218mg (9%)Potassium: 224mg (6%)Fiber: 1.4g (6%)Sugar: 20.3g (23%)Vitamin A: 150IU (3%)Vitamin C: 5.8mg (7%)Calcium: 90mg (9%)Iron: 2mg (11%)