Ingredients:

  • 250g all-purpose flour (approx. 2 cups)
  • 150g granulated sugar (3/4 cup)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 60g unsalted butter, melted (1/4 cup)
  • 60ml neutral oil (canola or vegetable) (1/4 cup)
  • 120ml whole milk (1/2 cup)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 190g fresh blueberries (1.5 cups)
  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners. Note: Starting at a higher temperature is the trick to getting those tall, peaked tops.
  2. Whisk the 250g flour, 150g sugar, baking powder, and salt in a large bowl. Ensure there are no large clumps of flour. In a separate measuring jug, combine the melted butter, oil, milk, egg, and vanilla. Whisk until the egg is fully incorporated and the mixture looks creamy.
  3. Pour the wet ingredients into the dry. Use your spatula to fold them together gently. Stop mixing while you still see a few streaks of dry flour. Note: This prevents the gluten from becoming too elastic and tough.
  4. Gently fold in the 190g of blueberries. Try to distribute them evenly without smashing the berries. The batter should be thick and hold its shape. If it’s too runny, the berries will all sink to the bottom during the bake.
  5. In a small bowl, mix the turbinado sugar and cinnamon. Sprinkle this generously over the top of each muffin. The sugar should cover most of the exposed batter. This is what creates that signature crunch.
  6. Place the tin in the center of the oven. Bake for 20 minutes. Smell for the scent of cooked fruit and toasted sugar. The tops should be deeply golden and spring back when touched lightly.
  7. Let the muffins sit in the tin for 5 minutes. This allows the structure to firm up so they don't fall apart when you remove them. Transfer to a wire rack to finish cooling.