Blueberry Muffins (ultra moist!)

Name: Blueberry Muffins (ultra moist!)
Ingredients: 2 1/2 cups (375g) plain flour ((all purpose flour)); 3 tsp baking powder; 1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder)); 1 cup (220g) white sugar ((caster, granulated or superfine)); 1/4 tsp salt; 1 cup (250 ml) buttermilk ((Note 1)); 60g / 4 tbsp butter (, unsalted, melted); 4 tbsp (80 ml) vegetable oil; 2 large eggs (, at room temperature, lightly whisked (Note 2)); 2 tsp vanilla extract; 250g / 8 oz blueberries (, fresh (~2 cups, Note 3))

"The 3 simple secrets for perfect moist Blueberry Muffins: use butter AND oil, only mix the batter 12 times and don't bake for longer than 20 minutes!..."

INGREDIENTS

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2 1/2 cups (375g) plain flour ((all purpose flour))

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3 tsp baking powder

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1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder))

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1 cup (220g) white sugar ((caster, granulated or superfine))

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1/4 tsp salt

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1 cup (250 ml) buttermilk ((Note 1))

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60g / 4 tbsp butter (, unsalted, melted)

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4 tbsp (80 ml) vegetable oil

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2 large eggs (, at room temperature, lightly whisked (Note 2))

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2 tsp vanilla extract

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250g / 8 oz blueberries (, fresh (~2 cups, Note 3))

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