This Blueberry Muffin Recipe has a crunchy muffin top that glistens and adds incredible texture. Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack. Bakery quality blueberry muffins - without the effort!
Preheat oven to 350 degrees. Grease or line muffin tin.
In a large mixing bowl, combine butter, oil and sugar.
Add the eggs, vanilla and buttermilk until combined on low or by hand.
In a bowl, combine flour, baking powder, corn starch and salt.
Gradually fold dry ingredients into wet mixture, but do not overmix.
Fold in blueberries.
Fill 3/4 full and sprinkle with sugar.
Bake 18 minutes or until they pass the toothpick test.
Use fresh or frozen blueberries.How to store muffins:allow them to cool in the tin for a few minutes and transfer to a wire rackstore in an airtight container or ziplock bag on a paper towel to absorb any excess moistureto freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months