Blueberries and Cream Mall Muffins |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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In 'A Passion For Baking' by Marcy Goldman 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.
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