Blueberries and Cream Mall Muffins
- Ready In:
- 1hr 16mins
- Ingredients:
- 15
- 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
- Preheat oven to 425°; position oven rack to middle position.
- 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.
- Place pan on a parchment paper-lined baking sheet.
- In a mixer bowl, blend sugar with oil and butter.
- Briskly add eggs, vanilla, and other extracts.
- Fold in 4 cups flour, baking powder, baking soda, and salt.
- Blend somewhat before next blending in buttermilk and sour cream.
- Batter should be quite thick; if not, add a touch more flour.
- Gently fold in berries with a spatula, trying not to break them apart.
- Using a large ice-cream scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can.
- Your need almost a scoop and a half of batter per cup.
- Dust tops of muffins with a little sugar.
- 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.
- Let cool 5 minutes before removing from pan.
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