Blueberry Muffins Recipe

1. Place the oven rack in the upper middle position. Preheat to 425ºF (218ºC).
2. Melt the butter in a pan or microwave, and then cool to room temperature.
3. In a large bowl whisk together the flour, baking powder, and salt.
4. In a medium bowl whisk together sugar and eggs until smooth and pale yellow in color, 1 minute.
5. Slowly whisk in the melted butter and vegetable oil into the egg mixture until incorporated.
6. Whisk the buttermilk and vanilla into the egg mixture.
7. Add the egg mixture and 1 ¼ cups of blueberries to the flour mixture. Gently fold the flour mixture until just moistened, with some lumps and flour spots remaining. Do not over mix the muffin batter.
8. Grease the muffin pan with nonstick cooking spray or vegetable oil, or line with paper cups. Fill each cup to the top and mounded slightly, about a ⅓ cup per muffin.
9. Sprinkle some sugar over the top of each muffin.
10. Evenly distribute the remaining ¼ cup of blueberries on top of each muffin, lightly pressing in 2 to 3 berries per muffin.
11. Bake for 10 minutes. Rotate the pan and bake until muffins are golden brown, 6 to 7 minutes.
12. Cool muffins in the pan for 5 minutes. Use a spatula to carefully release them from the tin and transfer to a cooling rack.

Nutrition Facts