Recipe video above.

Buttermilk, both baking powder AND

bicarb are the secret to really soft, fluffy muffins. Simpler
muffin recipes are more dense and drier, though
you can make a brown sugar muffin batter that's just as soft
without buttermilk - use this Brown Sugar Apple Muffins recipe.
(Note: the crumb colour is not as white as this muffin because
of the brown sugar)
KEY TIP: Do not over mix the batter, a few lumps is ok!
Overmixing = tough muffins.

Ingredients
CupsMetric

DRY 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

WET INGREDIENTS
 ▢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

BLUEBERRIES
 ▢250g / 8 oz blueberries , fresh (~2 cups, Note 3)

Instructions
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:
1. 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.
2. 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.
3. Blueberries - frozen works fine here too. Just use frozen -
do not thaw as they bleed into the batter.
4. 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.
5. 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!
6. This recipe uses the same muffin batter used in my Moist
Chocolate Chip Muffins.
7. Measurements: The measurements in this recipe apply to
every country except Japan, please use the weights and ml
provided, not cup measures.
8. Originally published October 2016. Updated with new
photos and new recipe video in November 2019.
9. Nutrition per muffin.