1 1/2cupblueberries(210g) I use frozen -- if you use frozen "wild" blueberries the color will bleed and you'll have purple-swirled muffins. Not a bad thing, just a heads up! ;)
additional coarse sugar (or regular granulated)for sprinkling on top
Combine the melted butter and canola oil in a large bowl. Stir well.
Add sugar and stir to combine.
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir again.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.
Cover bowl with a dry towel and allow batter to rest for 15 minutes**
Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.
Sprinkle tops generously with sugar and place muffin tin in preheated oven.
Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!
*If you don't happen to have buttermilk, you can use this buttermilk substitute.**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
The Best Blueberry Muffins https://sugarspunrun.com/blueberry-muffins-from-scratch/ Find more great recipes at SugarSpunRun.com!