Blueberries-and-Cream Mall Muffins
Friday 28 March 2008, 4:06 PM
Filed under: fruit, muffins/scones


I don’t really know why these are called ‘mall’ muffins, but I had the itch to bake so I chose this recipe from Marcy Goldman’s A Passion for Baking. Yields 24 standard sized muffins.


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


  1. Preheat oven to 425 F. Spray a 12-cup large or standard muffin pan or a 24-cup small muffin pan with nonstick cooking spray. Line the tins with paper liners. Place the tins on a parchment paper-lined baking sheet.
  2. Blend sugar with oil and butter.
  3. 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.
  4. Fold in berries with a spatula.
  5. Load muffin cups as much as possible.
  6. Bake for 15 minutes at 425 F, then reduce temperature to 350 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.


  • I used 1 3/4 cups of sugar.
  • I totally did not read the directions and added in the full amount of flour instead of what was written. The batter still came out thick and it looked fine. Nevertheless, read the directions first, kids.
  • My Safeway does not carry whole buttermilk which I think is really weird. I had to use reduced fat. No biggie.
  • I used fresh blueberries and tossed with them flour so that they wouldn’t sink in the batter.
  • I only used 1/2 teaspoon of lemon extract.

After Thoughts

The cut down on sugar was such a wise choice because the muffins had just the right amount of sweetness. They weren’t terribly dense and I could really taste the lemon extract. The blueberries were tart and juicy and pretty well distributed throughout the batter. Basically, they were really good, so definitely give this recipe a try. These muffins are a WINNER and I say that because my mom ate more than one. She usually thinks all of my stuff is way too sweet, so I was thrilled when she munched away on her second one.

And the whole parchment-lined baking sheet? Not totally sure what it does exactly, but supposedly it helps with preventing scorched muffin bottoms. I gave it a try and my muffins came out the BEST LOOKING EVER in my short baking career, so I’m sold.

Marcy Goldman makes a note that you can obviously use frozen blueberries if fresh aren’t available. In that case, just thaw them out a little bit so that they’re easier to work with and still give them a flour toss.

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1 Comment so far
Leave a comment

I want some more right now. I totally regret giving one of them to Anna :)

I took a look at the recipe and it’s a really high flour to leavener ratio. So that’s why they were so dense and yummy. These would be even more amazing supersized and with some turbinado sugar on top.

Comment by Irene

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