(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Blueberry Mall Muffins
This is a super-duper muffin recipe that results in what I call 'mall' muffins: grandiose, moist, crusy and jam packed with berries. I often divide the batter in two and do half in blueberries and half with chocolate chips. These freeze great.
1/2 cup unsalted butter, melted
1/2 cup vegetable oil
2 1/4 cups sugar
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
4 cups all-purpose flour
4 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whipping cream mixed with 1 tbsp. lemon juice
1/2 cup Greek yogurt
2 cups frozen blueberries
Preheat oven to 350 F. Line a baking sheet with parchment paper. Line 24 large muffin cups with muffin liners.Place on baking sheet.
In a mixer or large bowl, blend the butter and oil with the sugar until smooth and then add in lemon juice, eggs, vanilla, and blend well. Fold in the dry ingredients along with the whipping cream and Greek yogurt. When almost blended add in the berries, very gently. Using an ice-cream scoop, deposit batter into muffin tins. Drizzle on some melted butter, sprinkle with sugar and a bit of lemon juice on each muffin top.
Bake on upper rack of oven, until lightly golden around the edges and muffins spring back when gently touched, 25-32 minutes.
Makes 24 muffins
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