Categories: Blueberries, Breakfast, Muffins

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

Directions

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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