Blueberry Muffins (ultra moist!)

Directions

1. 1
   Preheat oven to 200°C/390°F (all oven types) (Note 4). Line a 12 hole muffin tin with paper patties.
2. 2
   Whisk flour, baking powder, baking soda, sugar and salt in a bowl.
3. 3
   In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
4. 4
   Make a well in the flour bowl, pour in egg mixture.
5. 5
   Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
6. 6
   Stir through most of the blueberries - reserve some for topping.
7. 7
   Divide batter between paper cases. Top with remaining blueberries.
8. 8
   Bake for 5 minutes, then turn down to 180°C/350°F.
9. 9
   Bake for a further 13 minutes (fan forced / convection) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean.
10. 10
    Remove muffins from the muffin tin immediately onto a cooling rack.
11. 11
    Serve warm or at room temperature (warm is extra yum!)