prep time : 25 mins
cook time20 mins
total time 45 mins
servings:14-17 . Mine cooked for 16
2 cups fresh blueberries separated
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
4 tablespoons butter melted and slightly cooled
1/4 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 425°F Spray muffin tin pan with nonstick cooking spray. Set aside.
In a small saucepan add 1 cup of blueberries and 1 tablespoon granulated sugar. Simmer. As you’re stirring, use the back of a wooden spoon to mash some of the berries. *Simmer for 5 minutes or until thickened. Remove from heat and cool to room temperature.
In a medium size bowl whisk the flour, baking powder, and salt. Add the remaining 1 cup of blueberries to the flour mixture, toss to coat. Set aside.
In another medium size bowl whisk the remaining 1 cup of sugar and the eggs for 1 minute. Add the butter and oil whisking to combine. Finally, whisk in the buttermilk and vanilla.
Add the wet ingredients to the flour and blueberry mixture. Use a spatula to mix everything together. Don’t overmix.
Scoop the muffin batter into the muffin tins. Fill each muffin tin until just full, or pretty close to the top of the muffin tin.
Spoon 1 teaspoon of the cooked blueberry mixture into each muffin tin. Use the prongs of a fork or a chopstick to swirl the blueberry mixture into each muffin tin.
Bake for 16-20 minutes. (Mine baked for 16 minutes).
Remove from oven and let the muffins cool for 3-5 minutes and then remove the muffins from the tin and let them cool completely on a wire rack.