Classic Blueberry Muffins

Instructions

• 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.