These fluffy bakery-style muffins are stuffed with fresh blueberries and beyond delicious!
Yields: 12 muffins
Ingredients
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1/2 cup butter, melted & cooled
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1/3 cup canola oil
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1 cup white sugar
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2 eggs
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1 tsp. vanilla
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1 cup milk
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1/3 cup plain or vanilla full-fat yogurt
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1/4 tsp. salt
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1/4 tsp. baking soda
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3 tsp. baking powder
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2 cups all-purpose flour
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1 cup cake/pastry flour
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1 cup fresh bluberries, + extra for topping if desired
Instructions
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Preheat oven to 425°F.
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Combine the melted butter, oil, and sugar.
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Add in the eggs, vanilla, milk, and yogurt, and mix until fully incorporated. Do not overmix.
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Add salt, baking soda, and baking powder, and mix.
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Combine the flour until its just incorporated, one cup at a time.
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Lightly fold in the blueberries.
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Line a 12-count muffin pan with liners or spray with cooking spray. Divide batter evenly among each cup or liner. Add additional blueberries to the top of the muffins before baking if desired. Note: These are large muffins, meaning the batter should fill right to the top of each liner.
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Bake for 5 minutes at 425°F. After five minutes is up, leave the muffins inside the oven and reduce the temperature to 350°F. Continue to bake for 20-24 minutes, or until the edges of the muffins turn golden brown and the tops are set.
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Remove from oven and let muffins cool on cooling rack for 10-15 minutes before serving.
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