These pretty, delicious cake like, bakery style buttermilk blueberry 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 1/2cupsall purpose flour
3/4tspfine sea saltreduce to 1/2 tsp if using salted butter
1cup + 3 Tbspwhite granulated sugar
5Tbspunsalted butterat room temperature
1/4cupvegetable oilor other neutral cooking oil
2largelarge eggsat room temperature
2tsppure vanilla extractor vanilla bean paste
1 1/4 - 1 1/2cupsfresh or frozen blueberries*see Instructions below if using frozen blueberries
2-3Tbspgranulated white or turbinado sugarfor topping before baking (optional)
Preheat oven to 375F (for regular/not fan-assisted baking) 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.
**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.
In a medium bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
2 1/2 cups all purpose flour, 2 tsp baking powder, 3/4 tsp fine sea salt
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.
1 cup + 3 Tbsp white granulated sugar, 5 Tbsp unsalted butter, 1/4 cup vegetable oil, 2 large large eggs, 2 tsp pure vanilla extract
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.
1/2 cup buttermilk, 1 1/4 - 1 1/2 cups fresh or frozen 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.
2-3 Tbsp granulated 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.
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.In a pinch, you can also use just plain milk in place of the buttermilk. Sour cream and/or yogurt may also work, though I haven't tested these substitutions.