Set your oven to 200°C/390°F. Yes, that’s higher than most muffin recipes call for, and that’s intentional.
Line your muffin tin with paper liners or grease each cup well with butter or non-stick spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside
In a separate bowl or large jug, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Now fold everything together gently with a spatula or wooden spoon.
Stop mixing as soon as the flour disappears.
Add your flour-coated blueberries to the batter. Fold them in gently with just a few strokes of the spatula. You’re not stirring; you’re folding.
Reserve some of the blueberries for topping.
Divide the batter evenly between the 12 cups. Fill each one generously, right up to the top or just slightly below. This gives you a tall, proud muffin top that rises above the tin.
Top with remaining blueberries.
Bake at 390°F (200°C) for 5 minutes. The high heat causes a burst of steam inside the muffin, which pushes the top up quickly and sets the dome.
Without opening the oven, reduce the temperature to 350°F (180°C). Continue baking for another 15 to 18 minutes.
The muffins are done when the tops are golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. No wet batter.
Transfer to a wire rack immediately and let them cool for 10 minutes.
Serve and enjoy
