Classic Blueberry Muffins

Instructions

• 1

  Sift the flour and baking powder together and set aside.

• 2

  Whisk the buttermilk and oil together and set aside.

• 3

  Using a stand mixer, beat the butter, on high for 2 minutes, or until softened, scraping down the bowl. Add the granulated sugar, salt and vanilla and beat on high for 3 minutes, or until pale and creamy, scraping down the bowl occasionally.

• 4

  Reduce the speed to medium and add the eggs one at a time, beating well between each addition, scraping down the bowl occasionally.

• 5

  Reduce the speed to low and add a third of the flour, followed by half the buttermilk mixture. Repeat until incorporated.

• 6

  Add the blueberries and gently fold to combine.

• 7

  Insert the oven rack into position 3 Up. Set the oven to Bake & Roast, No Fan, 350°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 8

  Line 2 x standard 6-cup muffin pans with paper liners. Divide the batter evenly among the liners. Sprinkle with the turbinado sugar to create a crispy top.

• 9

  Once preheated, place one of the pans in the oven and bake for 25 minutes. Halfway through cooking, rotate the pan.

• 10

  The muffins are ready when a skewer inserted into the center comes out clean. If not, press A Bit More. Repeat with the remaining muffin pan.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it. Don't insert the skewer into any of the cracks as this will give an inaccurate result.
• 11

  Stand the muffins in the pan for 10 minutes, then transfer to a wire rack to cool.

• 12

  The muffins are best eaten the day they are made but will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.