Blueberries and Cream Mall Muffins

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“In 'A Passion For Baking' by Marcy Goldman”
1hr 16mins
12 muffins

Ingredients Nutrition


  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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