Moist Blueberry Muffins

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

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

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

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.

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

Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.

Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F.

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.

Cool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)