Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus 1 tablespoon for tossing blueberries
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil (e.g., canola, sunflower)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen blueberries (if frozen, do not thaw)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour (2 1/2 cups), sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix. A few lumps are okay!
  5. Toss the blueberries with the remaining 1 tablespoon of flour. This prevents them from sinking to the bottom of the muffins.
  6. Gently fold the floured blueberries into the batter.
  7. Fill each muffin cup about 2/3 full using an ice cream scoop or large spoon.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely (or enjoy warm!).