1. Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk flour, baking powder, baking soda and salt in a medium bowl and then set aside.
2. Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the extract. On medium-low speed, beat in the dry ingredients in two batches, alternating with the buttermilk, until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups so each cup is 3/4 full. Bake 25 minutes or until golden. Cool for 5 minutes before serving.

Soaked Method:

1. Stir together flour and buttermilk in a large bowl. Cover and leave at room temperature overnight. The next day, add the baking powder, baking soda, and salt and whisk to combine. The dough will be very thick. Cream 1 cup whole cane sugar, butter and coconut oil for 1 minute on medium-high speed in a standing mixer. Add eggs one at a time, followed by the vanilla extract. On low speed, add flour mixture in small pieces (I like to pull pieces off by hand, about 2 tablespoons each), one at a time and continue until all pieces are added. Turn off mixer and stir a few times with a wooden spoon to make sure all of the batter is blended. Fold in blueberries.Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.