Classic Blueberry Muffins
Breville Test Kitchen

Breville Test Kitchen

Classic Blueberry Muffins

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
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

+1 more appliance


1 hr 15 mins total time

15 mins active time


Makes 12



  • all-purpose flour icon
    1¾ cups (9 oz) all-purpose flour
  • baking powder icon
    2 tsp baking powder
  • buttermilk icon
    ½ cup (4 fl oz) buttermilk

    at room temperature

  • vegetable oil icon
    2 tbsp vegetable oil
  • unsalted butter icon
    4 oz unsalted butter

    chopped, at room temperature

  • white sugar icon
    1 cup (7 oz) white sugar
  • salt icon
    ¼ tsp salt
  • vanilla extract icon
    2 tsp vanilla extract
  • large egg icon
    2 large eggs

    at room temperature

  • fresh blueberries  icon
    8 oz fresh blueberries
  • turbinado raw sugar icon
    1 tbsp turbinado raw sugar


  • 1Sift the flour and baking powder together and set aside.
  • 2Whisk the buttermilk and oil together and set aside.
  • 3Using a stand mixer, beat the butter, on high speed for 2 minutes, or until softened. Add the sugar, salt and vanilla and beat for 3 minutes, or until pale and creamy, scraping down the bowl.
  • 4Reduce the speed to medium and add the eggs one at a time, beating well between each addition.
  • 5Reduce the speed to low and add a third of the flour, followed by half the buttermilk mixture. Repeat until incorporated.
  • 6Add the blueberries and gently fold to combine.
  • 7Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 325°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 8Line 2 x standard 6-cup muffin pans with paper liners. Divide the batter evenly among the liners. Sprinkle with sugar to create a crispy top.
  • 9Once preheated, place one of the pans in the oven and cook for 25 minutes. Halfway through cooking, rotate the pan.
  • 10The muffins are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
    Tip: Don't insert the skewer into any of the cracks as this will give an inaccurate reading.
  • 11Stand in the pan for 10 minutes, then transfer to a wire rack to cool. Repeat with the remaining muffins.
  • 12Best 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.
Kid Friendly
Kid Friendly

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