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