Ingredients
350g AP flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Heavy pinch salt
1 cup sugar
1 cup buttermilk
1/2 cup corn oil
1 egg
8oz fresh blueberries
Vegetable spray, for the muffin tins
Preparation
Preheat oven to 380 degrees F.
Mix dry ingredients. Rinse blueberries and set aside about 1/4 of them.
Mix wet and dry ingredients using the Muffin Method. Stir mixture for a count of 10. Add blueberries to mixture and stir 3 more times.
Using a #8 scoop, add the mixture to greased muffin pans. Add remaining blueberries, pressing them down slightly into the dough. Place into the oven and increase the temperature to 400 degrees. Bake for 13 minutes, rotate pan, and bake 13 minutes more. Check for doneness using a toothpick. Remove from oven and turn out, upside down on paper towel to cool completely. Let cool and store in airtight container for 2 to 3 days.
