Blueberries And Cream Mall Muffins

Total Time: 1 hr 16 mins Preparation Time: 45 mins Cook Time: 31 mins

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

Recipe

• 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.