Blueberries and Cream Mall Muffins

In 'A Passion For Baking' by Marcy Goldman

• Ready In: 1 hr 16 mins
• Yields: 12 muffins

Ingredients

• 2 1⁄4 cups sugar
• 1⁄2 cup  vegetable oil
• 1⁄2 cup unsalted butter, melted
• 4  large eggs
• 1  tablespoon pure vanilla extract
• 1⁄2 teaspoon  lemon extract
• 1⁄2 teaspoon  pure  orange extract
• 5  cups all-purpose flour (approx.)
• 1  tablespoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1⁄2 cup sour cream
• 2  cups  semi-frozen blueberries
•  sugar, for dusting tops

Directions

1. Preheat oven to 425°; position oven rack to middle position.
2. Generously spray a 12-cup large or standard muffin pan or a 24-cup small muffin pan with nonstick cooking spray and then line with paper muffin liners.
3. Place pan on a parchment paper-lined baking sheet.
4. In a mixer bowl, blend sugar with oil and butter.
5. Briskly add eggs, vanilla, and other extracts.
6. Fold in 4 cups flour, baking powder, baking soda, and salt.
7. Blend somewhat before next blending in buttermilk and sour cream.
8. Batter should be quite thick; if not, add a touch more flour.
9. Gently fold in berries with a spatula, trying not to break them apart.
10. Using a large ice-cream scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can.
11. Your need almost a scoop and a half of batter per cup.
12. Dust tops of muffins with a little sugar.
13. Bake 15 minutes at 425°, then decrease oven temperature to 350° and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12-16 minutes.
14. Let cool 5 minutes before removing from pan.