Ingredients
DRY INGREDIENTS:
- 2 cups all purpose flour, 9 ounces
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- ¼ teaspoon sea salt
WET INGREDIENTS:
- ¾ cup buttermilk at room temperature
- 4 Tablespoons butter unsalted, melted
- 4 Tablespoons neutral oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
FILLINGS AND TOPPINGS:
- Zest from 1 lemon
- 9 oz fresh blueberries, about 2 cups
- 2 teaspoons granulated sugar (optional but delicious)
Instructions
Preheat oven to 425°F and move the oven rack to the middle.
Line a 12-muffin tin with paper liners.
Make the Batter: First combine the dry ingredients by whisking the flour, baking powder, baking soda, sugar, and salt in a bowl. Then in a separate bowl, whisk buttermilk, melted butter, oil, eggs, and vanilla. Pour egg mixture into the dry mixture. Mix gently with a spatula or wooden spoon until just combined. Some small lumps or streaks of flour in the batter are fine. Try not to overmix.
Add blueberries (saving a small handful) and lemon zest and stir through gently.
Fill the muffin tin by dividing the batter evenly into the paper liners. Top with remaining blueberries and a sprinkling of sugar.
Bake for 10 minutes, then turn the oven down to 350°F and continue baking for another 12-14 minutes until a toothpick test comes out clean or barely a couple of crumbs. Let the muffins cool for 10 minutes in the tin and then transfer to a rack to finish cooling.
Serve warm or at room temperature.
Notes
*If you don’t have buttermilk, you can make some sour milk or use a substitute. For sour milk, combine 2 teaspoons of white vinegar to 1 cup of whole milk (do not use any other kind). Wait 10 minutes until it looks curdled. Continue using it as required in the recipe. You can also substitute plain yogurt or sour cream. Use ½ cup of either yogurt or sour cream and add ¼ cup of milk to thin it out a bit. Whisk together and it’s ready to use.
*You can substitute frozen blueberries for fresh. Use the frozen berries straight from the freezer (leave them in the freezer until the last minute) and do not defrost. The frozen berries have more moisture than fresh, so you will need to add a couple more minutes of cooking time.
Keywords: muffins, blueberries, summer, breakfast, snack, back to school