Step 1 of 8

Preheat the oven to 220°C, line the muffin pan with paper baking liners and set aside.

Step 2 of 8

Melt 80g of butter. You can simply put a metal/ glass bowl on top of a saucepan with about an inch of water in it or you can simply use the microwave. Leave aside to let it cool slightly.

Step 3 of 8

In a separate bowl, whisk the butter, oil, sugar and eggs until combined.

Step 4 of 8

Pour the wet ingredients into the dry. Gently fold the mixture together.

Step 5 of 8

Add in blueberries and fold well.

Step 6 of 8

Brush the muffin trays with butter or use cupcake liners. Scoop the batter and fill the tray to the top.

Step 7 of 8

Sprinkle some demerara sugar for extra crunch.

Step 8 of 8

Pop it into the oven to bake at 220°C for 5 minutes. Lower the temperature to 170°C and continue to bake for 25 minutes or until the skewer comes out clean in the middle.

Tips

Leftover muffins can be stored in an airtight container for 2 days and kept at room temperature. You can also pop these zip-top top bags and freeze them for later.