Description
This recipe will make 12 jumbo-size muffins (2 pans of 6 each), or 24 regular size muffins (2 pans of 12 each).
A recipe adapted from marcy goldman's a passion for baking. The original recipe calls for 1/2 teaspoon lemon and orange extract each in addition to the vanilla extract, which i omitted but may be added. I, also, added a lemony sugar topping.
Ingredients
- Granulated Sugar
- Vegetable Oil
- Unsalted Butter
- Eggs
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Buttermilk
- Sour Cream
- Blueberries
- Coarse Sugar
- Lemon Zest
Instructions
- Preheat oven to 425 degrees
- Set rack in middle of oven
- Line muffin pans with paper liners and coat the top of the pans, between the cups, liberally with baking spray
- Place the pans on parchment-lined cookie sheets
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt
- Set aside
- In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter and sugar together
- Quickly add in the eggs and vanilla extract and blend well
- Remove bowl from the mixer and, using a rubber spatula, fold in the flour mixture
- Or, if your mixer has a slow stir speed, use that
- On low speed, blend in the buttermilk and sour cream
- The batter should be thick
- If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue and the blueberries may burst
- Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup
- Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that
- Finally, top all of that off with a last little dab of batter
- If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined
- Sprinkle coarse sugar generously over the top of each muffin
- Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes
- The muffin tops should be lightly golden, and a toothpick inserted deeply into the center of one of the middle muffins should come out mostly clean
- The muffins should also spring back when lightly pressed with your finger
- Let them cool in their pans for about 5 minutes before you attempt to remove them
- If the large muffin tops are a little stuck to the top of the pan, slide a knife blade gently underneath to loosen them first
- Let them cool further on a rack
- Delicious served warm or cold