the Breville Test Kitchen

Classic Blueberry Muffins

Name: Classic Blueberry Muffins
Cook time: 900 s
Total time: 2700 s
Yield: Makes 12
Ingredients: 1¾ cups (225 g) all-purpose flour; 2 tsp baking powder; ½ cup (120 ml) buttermilk - at room temperature; 2 tbsp vegetable oil; 115 g unsalted butter - chopped, at room temperature; 1 cup (200 g) granulated sugar; ¼ tsp salt; 2 tsp vanilla extract; 2 large eggs - at room temperature; 225 g fresh blueberries; 1 tbsp turbinado raw sugar

Moist and light with a sugary crusted top, these muffins are bursting with blueberry goodness. The acidity from the buttermilk breaks down the gluten strands in the flour producing a beautifully tender crumb.

the Smart Oven™ Air Fryer Compact

+3 more appliances

45 mins total time

15 mins active time

Easy

Makes 12

Ingredients

Measurements:

1¾ cups (225 g) all-purpose flour
2 tsp baking powder
½ cup (120 ml) buttermilk
at room temperature
2 tbsp vegetable oil
115 g unsalted butter
chopped, at room temperature
1 cup (200 g) granulated sugar
¼ tsp salt
2 tsp vanilla extract
2 large eggs
at room temperature
225 g fresh blueberries
1 tbsp turbinado raw sugar

Instructions

1
Sift the flour and baking powder together and set aside.
2
Whisk the buttermilk and oil together and set aside.
3
Using a stand mixer, beat the butter, on high for 2 minutes, or until softened, scraping down the bowl. Add the granulated sugar, salt and vanilla and beat on high for 3 minutes, or until pale and creamy, scraping down the bowl occasionally.
4
Reduce the speed to medium and add the eggs one at a time, beating well between each addition, scraping down the bowl occasionally.
5
Reduce the speed to low and add a third of the flour, followed by half the buttermilk mixture. Repeat until incorporated.
6
Add the blueberries and gently fold to combine.
7
Insert the oven rack into position 3 Up. Set the oven to Bake & Roast, No Fan, 175°C, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
8
Line 2 x standard 6-cup muffin pans with paper liners. Divide the batter evenly among the liners. Sprinkle with the turbinado sugar to create a crispy top.
9
Once preheated, place one of the pans in the oven and bake for 25 minutes. Halfway through cooking, rotate the pan.
10
The muffins are ready when a skewer inserted into the center comes out clean. If not, press A Bit More. Repeat with the remaining muffin pan.
Tip: It may need a little more or a little less cooking, best to keep an eye on it. Don't insert the skewer into any of the cracks as this will give an inaccurate result.
11
Stand the muffins in the pan for 10 minutes, then transfer to a wire rack to cool.
12
The muffins are best eaten the day they are made but will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.