Is a perfect blueberry muffin the best? My dream recipe is a delicious, fluffy muffin with luscious blueberries. A recipe worth improving.
– 1/2 cup mild vegetable oil (you can substitute unsalted butter, melted and slightly cooled) – 1 1/4 cup granulated sugar – 1 1/4 cups buttermilk (substitute regular milk, alternative milks, yogurt, or thinned down sour cream.) – 2 large eggs – 1 tsp vanilla extract – 1 tsp almond extract (substitute more vanilla if you prefer) – 2 1/2 cups all purpose flour – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 cups blueberries , I use heaping cups for extra juicy muffins.
Preheat oven to 375F and line muffin panwith paper liners. For large bakery-style muffins, I use jumbo muffin liners in my normal pan.
You can use melted butter or oil to mix the sugar, buttermilk, eggs, and extracts in a big bowl.
Mix the flour, baking powder, baking soda, and salt in a different bowl.
Mix the dry ingredients into the wet ones until they are well mixed, but don't mix them too much. Fold the berries in slowly.
Overfill muffin cups and bake for 30 minutes until risen, golden, and a toothpick inserted in the center comes out clean. Cool the muffins on a rack or eat them warm.