Directions

• Preheat oven to 425 degrees F. Line two 12 muffin pans with muffin liners – I like to use the tulip baking cups. You should have 18 to 24 muffins, depending on how much batter you use for each muffin.
• In a large bowl mix sugar with oil and butter. Briskly add eggs, vanilla, and the lemon oil, if using.
• Fold in 4 cups flour, baking powder, baking soda and salt. Blend well.
• In a small bowl, mix together buttermilk, sour cream, and glycerin. Add to the flour mixture and blend well. Gently fold in berries with a spatula, trying not to break them apart.
• Using a medium cookie scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can. You need almost a scoop and a half of batter per cup. Dust tops of muffins with Demerara sugar.
• Bake 15 minutes at 425 F, then reduce oven temp to 350 F and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12 to 16 more minutes. Let cool 5 minutes before removing from pan.

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