Ingredients
The following ingredients have 4 Servings
- 2 cups Fresh Blueberries (divided (plus more for tops))
- 1 Tablespoon Sugar
- 2 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 cups Sugar
- 4 Tablespoons Butter (melted)
- 4 Tablespoons Oil
- 2 Eggs
- 1 Cup Buttermilk
- 2 teaspoons Vanilla
- 1/4 cup Sparkling Sugar or Turbinado Sugar (to sprinkle on top)
Instruction
- Heat oven to 400 degrees.
- Spray a standard-sized muffin pan with non-stick cooking spray or use cupcake liners.
- Bring 1/2 cup of the blueberries and 1 Tablespoon of sugar to a simmer in a small saucepan over medium heat. Mash the berries with back of spoon while cooking, until berries have broken down -- about 5 minutes. Set aside.
- In large mixing bowl, mix sugar, eggs, melted butter, and oil until combined. Stir in buttermilk and vanilla. Stir in flour, baking powder, and salt. Carefully fold in remaining 1 1/2 cups fresh blueberries. Do not overmix batter.
- Scoop muffin batter into prepared muffin cups, filling to the top. Spoon a small dollop of cooked blueberry mixture into the center of each muffin. Using a sharp utensil, swirl blueberry mixture into batter. If you have extra blueberries, I suggest placing several blueberries on the top of each muffin before baking. Sprinkle with sparkling or turbinado sugar.
- Bake until the muffin tops are lightly golden -- 18-22 minutes. If the muffins are larger, the baking time may need to be increased. Cool for 5 minutes before removing from pan. Serve with butter.
