Simpler Recipes
Moist Blueberry Muffins

Moist Blueberry Muffins

Prep: 10 min Cook: 20 min 12 servings

Originally from Recipetineats

Instructions

  1. 1Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
  2. 2Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
  3. 3Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
  4. 4Combine 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. 5Add blueberries: Stir through most of the blueberries - reserve some for topping.
  6. 6Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
  7. 7Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.
  8. 8Bake 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. 9Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)
baking classic homemade vegetarian