Blueberry Muffins (yield: 6 large or 12 standard muffins)

2 1/4 c (315g) AP flour

3/4 c (150g) sugar

1/4 c (53g) brown sugar

2.5 tsp (12g) baking powder

1 tsp (6g) fine salt

2 eggs

1/3 c (66g) vegetable oil

4 oz (57g) butter, melted

3/4 c (170g) whole milk

1 tsp (5g) vanilla extract

1 1/4 c (205g) fresh or frozen blueberries

1. Mix all the dry ingredients together in a bowl.

2. In a separate bowl, whisk all the wet ingredients together until combined.

3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok.

4. Gently fold in the blueberries.

5. Divide between 6 large muffins or 12 standard size muffins.

6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding).

7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.