Blueberry Muffins

Servings: 10-12 muffins

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• 2-1/4 cups fresh blueberries
• 2 tablespoons raw sugar

For Cooking

• Non-stick cooking spray
• 12 paper muffin liners

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Enjoy!