2 ½ cups plain flour (all purpose flour)3 teaspoon baking powder1 teaspoon baking soda 1 cup white sugar ¼ teaspoon salt WET INGREDIENTS1 cup buttermilk or plain yogurt4 tablespoon butter , unsalted, melted4 tablespoon vegetable oil2 large eggs , at room temperature, lightly whisked2 teaspoon vanilla extract 2 cups fresh blueberries.
Preheat oven Whisk Dry: Whisk flour, baking powder, baking soda, sugar and salt in a bowl.Whisk Wet: In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.Add blueberries: Stir through most of the blueberries - reserve some for topping.Fill muffin tin: Divide batter between paper cases. Top with remaining blueberries.Bake : Bake for 20 minutesCool: Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature (warm is extra yum!)