Thursday, August 12, 2010

Blueberries and Cream Mall Muffins



The original recipe for Blueberries and Cream Mall Muffins comes from Marcy Goldman. It seems like anyone who has tried Marcy's recipes loves them. I sometimes wonder why she isn't more famous especially since her recipes are solid and simple. Her website betterbaking.com charges a small fee per recipe or you can check out her books: Best of Betterbaking.com and a Passion for Baking.



These are gorgeous muffins that stand proud and tall. The blueberries are evenly distributed through the muffin with no sinkage to the bottom of the tin. The lemon extract gives it a certain brightness but you can just as easily omit it.



I will go so far as to say that this is my favorite blueberry muffin recipe. After years of searching and baking and eating blueberry muffins, this is it. When I first read this recipe I was surprised by the 425 degree F oven temperature, but it's only for the first 15 minutes so the initial blast of heat gets them to rise. Then you reduce it to 350 degrees F. You can prepare this batter by hand to avoid over mixing and to save on dirty dishes too.

My recommendations for next time:
-Increase sugar to 2 1/2 cups. They were good but not very sweet muffins as is.
-Sprinkle with some granulated sugar before baking.

Blueberries and Cream Mall Muffins
Makes 18 | A Passion for Baking

2 1/4 cups sugar
1/2 cup vegetable oil
1/2 cup butter, melted
4 large eggs
1 tablespoon vanilla
1/2 teaspoon each lemon and orange extract (optional)
5 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup sour cream (I used yogurt)
2 cups blueberries

1. Preheat oven to 425 degrees F. Line 18-24 muffin tins.

2. Combine sugar with oil and butter. Fold in 4 cups flour, baking powder, baking soda, and salt. Blend a little, then add in buttermilk and sour cream. Batter should be thick; if not, add more flour.

3. Fold in berries with a spatula. Fill muffin cups as much as possible (heaping high above the cup). Mine were heaped and nothing spilled during baking.

4. Bake for 15 minutes then reduce temperature to 350 degrees F and bake until muffins are golden brown and spring back when gently pressed with fingertips (about 12-16 minutes more). Cool in pans for 5 minutes.

11 comments:

PopGirl890 said...

Those look really good!

Maillardville Manor said...

ha, I was looking over your site for a blueberry muffin recipe and it was the first one!!! Meant to be!!!! I'm trying these tomorrow morning! with the alterations, yeah!

tia said...

let me know how they turn out :)

Les rêves d'une boulangère (Brittany) said...

I love the ingredients you've incorporated in this. Perfect for a breakfast/brunch with friends :)

Nickki said...

One of these muffins is exactly what I need to go with my cup of coffee right now :-) They look really good, I might just go make them right now!

~Nikki~ said...

All I can say is YUM... these look very appetizing!

kelly said...

I'm always on the look out for the "best" muffin and have had some great results with Joanne Chang's recipe. I'll have to try yours!

Darina said...

I've been looking for a good blueberry muffin recipe. Blueberry muffins are my hands-down favourites.

Inside the Mind of a... said...

omg. i think it's amazing that you're a recovering ED who has the willpower to bake and still be in recovery. I'm jealous. haha

take care! hope things are going well!!!

girlichef said...

mmmm...I love blueberry muffins...and if these are the best, I must try them! =)

laurie said...

These look awesome!