Name: High Altitude Blueberry Muffin Recipe
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup vegetable oil; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 egg + 1 egg yolk; 1 tablespoon pure vanilla extract; 1 cup buttermill; 2 cups blueberries, fresh or frozen

Description

A tried-and-true recipe for Blueberry Muffins that works perfectly at high altitude every time!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup vegetable oil
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg yolk
1 tablespoon pure vanilla extract
1 cup buttermill
2 cups blueberries, fresh or frozen

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Instructions

Preheat oven to 425F degrees.
Line a standard 12-cup muffin pan with paper liners.
Combine flour, baking powder, and salt in a small bowl; set aside.
Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in egg, egg yolk, and vanilla. Whisk just until egg is incorporated.
Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Fold in the blueberries.
Evenly divide the batter between the 12 muffin pans. Go ahead and fill the muffin tins to the top! Bake muffins in a 425F degree oven for 5 minutes and then lower the oven temperature to 375F degrees and cook for 18-20 minutes more. Remove from oven and let cool completely on a cooling rack.