Blueberry Muffin

 
ive made these blueberry muffins 2 days ago. once i made them they tasted AMAZING! they were fluffy yet well made. i was happy when i saw everybody enjoy the muffin

Blueberry Muffin
2 cups (8.8 ounces) all purpose unbleached flour 
1 tablespoon baking powder 
1/4 teaspoon salt 
4 tablespoons (1/2 stick or 1/4 cup) unsalted butter, melted 
4 tablespoon (1/4 C) neutral oil like vegetable or canola 
1 large egg 
1/2 cup granulated sugar 
1/4 cup brown sugar 
1 cup buttermilk 
1 teaspoon vanilla extract 
1 1/4 to 1 1/2 cup blueberries 
Butter or oil spray for muffin tin 

Preheat the oven to 400 degrees F. Butter or spray a muffin tin with nonstick spray. If you are using paper liners, lightly spray them with some oil so less muffin sticks to them when they're being peeled.

In a bowl, whisk together the flour, baking powder, and salt.

In another bowl, whisk together the melted butter, oil, egg, and sugars. Then whisk in the buttermilk and vanilla.

Pour the wet ingredients into the dry ingredients and fold the two sets of ingredients together.

When the batter is starting to come together and no large clumps or streaks of flour remain, add the blueberries. Continue folding until the blueberries are evenly distributed and batter is mixed, a few streaks of flour are okay. Do not over work the batter

Scoop a mounded 1/4 of batter into each muffin tin, making sure the batter is distributed evenly amongst the 12 tins.

Bake at 400 degrees F until a toothpick inserted in the middle of a muffin in the center of the pan comes out clean, about 15 - 17 minutes. But like the article linked earlier in the post says, if your muffins are looking too "peaked" and scraggly for your tastes, try baking them at 375 for 17 - 20 minutes. Eve