Thursday, September 29, 2011

Blueberries & Cream Mall Muffins

Nothing says family breakfast quite like fresh blueberry muffins.  I've used this recipe for some time and it never disappoints at home or the office.  These are particularly elegant when baked in "tulip cups".

  • 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 orange extract
  • 5 cups all purpose flour (approximately)
  • 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

  1. Preheat oven to 425; position oven rack to middle position.
  2. Spray a 12 cup muffin pan with nonstick cooking spray or line them with paper muffin liners.
  3. In a mixer bowl, blend sugar with oil and butter.
  4. Briskly add eggs, vanilla and other extracts.
  5. Fold in 4 cups flour, baking powder, baking soda and salt.
  6. Blend somewhat before next blending in buttermilk and sour cream.
  7. Batter should be quite thick; if not, add a touch more flour.
  8. Gently fold in berries with a spatula, trying not to break them apart.
  9. Using a large ice cream scoop (I find a #16 works the best), scoop batter into prepared muffin cups.
  10. Dust tops of muffin with granulated sugar.
  11. 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; approximately 12 to 16 additional minutes.
  12. Let cool 5 minutes; remove from pan and dig in!

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