- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 cup Buttermilk, room temperature
- 2 2/3 cups All-Purpose Flour, plus more for blueberries
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1 1/2 cups Blueberries, fresh or frozen
Preheat the oven to 425°F. Line a muffin tin with liners. Set aside.
In a large bowl, whisk together the oil, sugar, eggs, vanilla, and buttermilk together until well combined. Set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg together until well combined.
Gently toss the blueberries in a sprinkling of flour so that they are lightly coated in flour.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. You want a lot of lumps in the batter.
Fold in the blueberries and mix until they are just incorporated into the batter.
Evenly divide the batter among the liners.
Place the muffins in the oven and reduce the heat to 375 degrees F.
Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs sticking to it.
Remove and allow to cool. Serve warm or at room temperature, For a real treat, brush with melted butter and sprinkle with turbinado sugar, or you can drizzle with a vanilla glaze.