Classic Blueberry Muffins

Instructions

• 1Sift the flour and baking powder together and set aside.
• 2Whisk the buttermilk and oil together and set aside.
• 3Using 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.
• 4Reduce the speed to medium and add the eggs one at a time, beating well between each addition, scraping down the bowl occasionally.
• 5Reduce the speed to low and add a third of the flour, followed by half the buttermilk mixture. Repeat until incorporated.
• 6Add the blueberries and gently fold to combine.
• 7Insert 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.
• 8Line 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.
• 9Once preheated, place one of the pans in the oven and bake for 25 minutes. Halfway through cooking, rotate the pan.
• 10The 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.
• 11Stand the muffins in the pan for 10 minutes, then transfer to a wire rack to cool.
• 12The 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.