1. Preheat oven to 200°C/390°F (all oven types).
2. Line a 20 hole muffin tin with paper patties, spray canola oil into inside of paper lining.
3. Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
4. Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
5. Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combined - try not to stir more than 8 times. Some flour lumps in the batter is fine.
6. Add blueberries: Stir through most of the blueberries - reserve some for topping.
7. Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.
8. Bake for 5 minutes, then turn oven down to 180°C/350°F. Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
9. Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature.
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