Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes.Sprinkle coarse sugar generously over the top of each muffin. If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined. Finally, top all of that off with a last little dab of batter. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup. If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue and the blueberries may burst.On low speed, blend in the buttermilk and sour cream. Or, if your mixer has a slow “stir” speed, use that. ![]() Remove bowl from the mixer and, using a rubber spatula, fold in the flour mixture. Quickly add in the eggs and vanilla extract and blend well. ![]() In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter and sugar together.
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