Ingredients:

  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons (10g) lemon zest (from about 2 large lemons)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • ¾ cup (180ml) buttermilk
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) fresh or frozen blueberries (if frozen, do NOT thaw)
  • 2 Tablespoons granulated sugar for sprinkling (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. In a separate bowl, whisk together melted butter, eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to carefully combine. Mix only until just moistened. Some lumps are okay!
  5. Gently fold in the blueberries, being careful not to overmix.
  6. Fill muffin cups almost to the top.
  7. Sprinkle the tops of the muffins with granulated sugar for a sparkly, crunchy top (optional).
  8. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.