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Blueberries-and-Cream Mall Muffins


  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 24 Muffins 1x
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Ingredients

  • 2 1/4 cups sugar
  • 1/2 cup veggie oil
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp lemon or orange extract, optional
  • 5 cups, approx, all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 cups semi-frozen blueberries

Instructions

  1. Preheat oven to 425 degrees F. Arrange oven rack to middle position.
  2. Generously spray two standard muffin pans with nonstick cooking spray OR line with paper muffin liners. Place pan on a parchment paper-lined baking sheet.
  3. 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.
  4. Using a medium cookie scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can. You need almost a scoop and a half of batter per cup. Dust tops of muffins with a little sugar.
  5. Bake 15 minutes at 425 F, then reduce oven temp to 350 F and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12 to 16 more minutes. Let cool 5 minutes before removing from pan.