Preheat the oven and prepare the pan

• Preheat the oven to 180 °C.
• Line a large muffin pan with large muffin liners.

Mix the wet ingredients

• Whisk the eggs and sugar until pale and slightly fluffy.
• Add the melted butter, vegetable oil, milk and vanilla and whisk until combined.

Combine the dry ingredients

• In another bowl, whisk the flour, baking soda, baking powder and salt together.

Make the batter

• Pour the dry ingredients into the wet mixture.
• Fold gently just until no dry flour remains; do not overmix.

Coat the blueberries

• Toss the blueberries with a little extra flour so they are lightly coated.

Fill the muffin liners

• Fold the blueberries into the batter.
• Divide the batter between the liners, filling them almost to the top.
• Sprinkle the extra sugar over the tops.

Bake the muffins

• Bake until golden and a skewer inserted in the centre comes out clean.

Cool and serve

• Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.