Blueberry Muffins

Instructions

• 1Sift the flour and baking powder together and set aside.
• 2Whisk the buttermilk and oil together and set aside.
• 3Place the butter in the bowl of a bench mixer and beat on high speed for 2 minutes or until softened. Add the sugar, salt and vanilla and beat for 4 minutes or until pale and creamy, scraping down the side of the bowl.
• 4Reduce the speed to medium and add the eggs one at a time, beating well between each addition.
• 5Reduce the mixer speed to low and add a third of the flour mixture followed by half the buttermilk mixture and then repeat until all the buttermilk mixture and flour is incorporated.
• 6Remove the bowl from the mixer and gently fold in the blueberries.
• 7Insert the wire rack into position 6.
• 8While preheating, line a standard 12-cup muffin pan with paper liners. Place about 1/3 cup of the batter into each liner. Sprinkle with the turbinado sugar to create a crispy top.
• 9Once preheated, place the pan in the oven and start the timer. Cook until a skewer inserted into the center of a muffin comes out clean.
• 10Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• 11Muffins 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.