Blueberries and Cream Mall Muffins Recipe

Name: Blueberries and Cream Mall Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups sugar; ½ cup vegetable oil; ½ cup unsalted butter, melted; 4 large eggs; 1 tablespoon pure vanilla extract; ½ teaspoon lemon extract; ½ teaspoon pure orange extract; 5 cups all-purpose flour (approx.); 1 tablespoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup sour cream; 2 cups semi-frozen blueberries; sugar, for dusting tops

Servings: persons

2 ¼ cups sugar
½ cup vegetable oil
½ cup unsalted butter, melted
4 large eggs
1 tablespoon pure vanilla extract
½ teaspoon lemon extract
½ teaspoon pure orange extract
5 cups all-purpose flour (approx.)
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup sour cream
2 cups semi-frozen blueberries
sugar, for dusting tops

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.

2115

kcal

Calories

116

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ¼ cups sugar, ½ cup vegetable oil, ½ cup unsalted butter, melted, 4 large eggs, and more.

Yes, Blueberries and Cream Mall Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberries and Cream Mall Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions