Dry ingredients: 2 1/2 cups plain flour (all-purpose flour) 3 tsp baking powder 1 tsp baking soda 1 cup white sugar 1/4 tsp salt Wet Ingredients: 1 cup buttermilk 60g / 4 tbsp butter, unsalted, melted 4 tbsp vegetable oil 2 large eggs, at room temperature, lightly whisked 2 tsp vanilla extract Blueberries: 250g / 8 oz blueberries
Methods: 1. Preheat oven to 400°F. 2. Whisk the dry ingredients in a bowl. 3. Whisk the wet ingredients in a separate bowl, and then pure the mix to the dry ingredients. Mix until just combine. 4. Roughly cut most of the blueberries, and then stir through the batter. Reserve some for the topping. 5. Bake for 5 minutes, then turn down to 350°F. Bake for further 25 minutes (or until a skewer inserted and comes out clean). 6. Cool down and serve.
Preparing time: 10 minutes; Cooking time: 30 minutes Yield: 12 muffins
* Photography: Yancy