Blueberry Muffins (ultra moist!)

Blueberry Muffins (ultra moist!)

from recipetineats.com
10 min
10 mins

The 3 simple secrets for perfect moist Blueberry Muffins: use butter AND oil, only mix the batter 12 times and don't bake for longer than 20 minutes!

Ingredients

  • 2 1/2 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)
  • 1/4 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)

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.

  3. 3

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

  4. 4

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

  5. 5

    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.

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

    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.

  10. 10

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