• Blueberries and Cream Mall Muffins


    • • 2 1/4 cups sugar
    • • 1/2 cup unsalted butter, melted
    • • 1/2 tsp. each, pure lemon and orange extract, optional
    • • 5 cups, approximately, all-purpose flour
    • • 1/4 tsp. baking soda
    • • 1 cup buttermilk
    • • 2 cups semi-frozen blueberries
    • • 1/2 cup vegetable oil
    • • 4 large eggs
    • • 1 tbsp. pure vanilla extract
    • • 1 tbsp. baking powder
    • • 1/2 tsp. salt
    • • 1/2 cup sour cream
    • • Finishing touch: Sugar, for dusting tops


    Preheat oven to 425 degrees. Arrange oven rack to middle position (which is the upper third of many ovens). generously sprat a 12 cup large of 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 oils and butter. Briskly add eggs, vanilla, and other extracts. Fold in 4 cups flour, baking powder, baking soda, and salt. Mix lightly, then blend 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 to break them apart. Using a large ice-cream scoop, scoop a very large amount of batter into prepared muffin cups. Dust tops of muffins with sugar. Bake 15 minutes at 425 degrees; then reduce oven temperature to 350 degrees and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12 to 16 minutes. Let cool for 5 minutes before removing from pan. For two 8x4-inch loaves, bake at 350 degrees for approximately 45 minutes, using the same fingertip test to check doneness.