Somethings in life you just don’t need to change and for me a classic blueberry muffin always pulls through.  Blueberry muffins are more cakey and tender than other muffins as the technique is slightly different but the end result is always the same and this recipe is perfect just the way it is.

Preparation - 10 minutes

Cooking 25-30 minutes

Skill - easy

Makes 12 

Ingredients

70g butter, softened

1 cup sugar, plus extra for topping

¼ cup vegetable oil

2 eggs

1 ½ tsp vanilla extract

2 ½ cup standard flour

2 tsp baking powder

¼ tsp salt

½ cup buttermilk

1 ½ cup blueberries, fresh or frozen 

Method

Preheat the oven 190C

Line 12 standard muffin tins with paper liners.

Cream the butter and sugar together until creamy.

Add the oil and vanilla and beat together so the batter is light and creamy.

Add the eggs one at a time beating well between each egg.

Sift the dry ingredients together and mix through the batter alternatively with the buttermilk. Do Not Over Mix!

Fold half the blueberries lightly through the batter.

Spoon enough mixture so that it fills the muffin tins ⅔ full. Top the muffins with the remaining blueberries and a sprinkle of sugar.

Bake for 25-30 minutes or until a skewer comes out clean.

Cool for 5 minutes in tins.

Will store for 1 day in an airtight container and can be frozen.