Weigh out the ingredients
I
You'll need flour, baking powder, salt, butter, sugar, oil, egg, vanilla, buttermilk, and blueberries.
Toss blueberries in flour
II
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
III
In a large mixing bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
Cream butter & sugar
IV
Scrape down the bowl, then add in the oil, egg, and vanilla, and mix until fully combined.
Mix in oil, egg, and vanilla
V
Add in half of the dry ingredients, mixing until just combined. Then, mix in the buttermilk.
Alternate dry & wet ingredients
VI
Stir in the remaining dry ingredients until just combined.
Add in remaining dry ingredients
VII
Lastly, use a rubber spatula to gently fold in the blueberries until evenly distributed.
Fold in blueberries
VIII
Use a 3 tablespoon cookie scoop to divide the batter up between 6 muffin cups.
Portion the muffin batter
IX
Top each muffin with a few extra blueberries and generously sprinkle with turbinado sugar.
Add extra toppings
X
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!
XI