Blueberries and Cream Mall Muffins

• 2 14 cups sugar
• 12 cup vegetable oil
• 12 cup unsalted butter, melted
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 12 teaspoon lemon extract
• 12 teaspoon pure orange extract
• 5 cups all-purpose flour (approx.)
• 1 tablespoon baking powder
• 14 teaspoon baking soda
• 12 teaspoon salt
• 1 cup buttermilk
• 12 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.

sugar, vegetable oil, unsalted butter, eggs, vanilla, lemon, orange, flour, baking powder, baking soda, salt, buttermilk, sour cream, semifrozen blueberries, sugar

Taken from www.food.com/recipe/blueberries-and-cream-mall-muffins-453850 (may not work)