These pretty, delicious cake-like, bakery style blueberry buttermilk muffins are moist and tender with lots of blueberries and a bit of tang from the buttermilk. You can make these with fresh or frozen blueberries.
2 1/2cups(315g)all purpose flour, spooned and levelled
2teaspoonsbaking powder
3/4tspsalt, reduce to 1/2 tsp if using salted butter
1cup + 3 Tablespoons(235g)white granulated sugar
5Tablespoons(70g)unsalted butter, at room temperature
1/4cup(60ml)vegetable oil, or other neutral cooking oil
2largeeggs, at room temperature
2teaspoonsvanilla extract, or vanilla bean paste
1/2cup(120ml)buttermilk, *see Note 1 below
1 1/4 - 1 1/2cups(300ml)fresh or frozen blueberries, *see Note 2 below if using frozen blueberries
2-3Tablespoonsgranulated white or turbinado sugar, for topping before baking (optional)
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Instructions
Preheat oven to 375F (not fan-assisted) with rack in the centre of the oven. Line 12 muffin cups with paper liners. Set aside.
Take your butter and eggs out of the fridge to come to room temperature before you start mixing the batter.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes. Beat in the vegetable oil and scrape down the sides and bottom of the bowl. Add the eggs, one at a time, beating well between additions. Beat in the vanilla.
With mixer on low, add the flour mixture in 3 additions, alternately with the buttermilk, mixing just until combined between additions (so that's 1/3 of the flour, 1/2 of the buttermilk, another 1/3 of the flour, remaining buttermilk and remaining flour mixture). Remove from mixer and using a spatula, gently fold in the blueberries.
Using a 1/4 scoop or measuring cup, portion the batter between the 12 muffin cups. If using, sprinkle the tops of the muffins with white or turbinado sugar.
Bake in preheated oven for 25 minutes (for softer muffins that are just lightly golden on edges and white in centre) up to 28 minutes, for a crispier, more golden muffin.
Let cool in the muffin pan for 5 minutes, then remove to a cooling rack to cool completely.
Notes
Note 1: Make your own buttermilk substitute: Measure out 1/2 cup regular milk and remove 1 1/2 tsp (preferably whole milk). Add 1 1/2 tsp white vinegar or lemon juice. Stir to combine, then let stand 10 minutes before using.Note 2: If starting with frozen blueberries, place in a fine mesh strainer and rinse with cold water, tossing several times, until the water draining off becomes noticeably less coloured. Pour out onto doubled or tripled up paper towel and pan dry well before using. This process will not only partially thaw the blueberries, but it will rinse away a lot of the colouring that can turn the batter purple.