Makes 16 muffins
This combines blueberry muffins with lemon and orange, all balanced with the higher fat content of European-style dairy products. If you don't want to spend on lemon and orange extracts, you can substitute with zest as double the amount. Ex. 1 tsp of lemon extract = 2 tsp of lemon zest
360 g AP Flour
0.75 tsp Coarse Salt
1 Tbsp Baking Powder
0.5 tsp Baking Soda
200 g White Sugar
115 g European Unsalted Butter, softened (high fat content)
2 Tbsp Vegetable Oil
2 Eggs
240 g European Sour Cream (~30% fat)
125 g Whole Milk
1.5 tsp Lemon Extract
0.5 tsp Orange Extract
340 g Fresh Blueberries
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Preheat oven to 375
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Cream together butter and white sugar
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Add vegetable oil and eggs (one at a time), blend well
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Add sour cream, milk, zest, and extract
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blend vigorously and well
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Mix dry ingredients in a separate bowl
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Add half of dry ingredients into bowl until a loose batter forms
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Add remaining half with blueberries and mix until just mixed. Excessive mixing will result in tough muffins. The batter should be light yellow, relatively smooth and dense. Almost like a loose cookie dough.
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Bake at 375 for 30 minutes