Weigh out the ingredients
You'll need flour, baking powder, salt, butter, sugar, oil, egg, vanilla, buttermilk, and blueberries.
Toss blueberries in flour
In a small bowl, toss the blueberries with 15g (2 tbsp) flour to coat. Set aside.
In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine the dry ingredients
In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
Cream butter & sugar
Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.
Mix in oil, egg, and vanilla
Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk.
Alternate dry & wet ingredients
Stir in the remaining dry ingredients until just combined.
Add in remaining dry ingredients
Lastly, use a rubber spatula to gently fold in the blueberries until evenly distributed.
Fold in blueberries
Use a 3 tablespoon cookie scoop to divide the batter up between 6 muffin cups.
Portion the muffin batter
Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.
Add extra toppings
Bake the muffins for 5 minutes, then turn the oven down to 375 degrees F and bake for another 15-18 minutes or until deeply golden and a toothpick inserted comes out clean. Allow muffins to cool for a few minutes in the muffin tin. Enjoy warm!
Bake and enjoy!