Blueberry Muffins

This past week all I’ve been craving lately is Blueberry Muffins. So today I decided to make some. Let’s just say they didn’t last long.

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off

• 2 teaspoons baking powder

• ¾ teaspoon salt

• 1 stick (½ cup) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1½ teaspoons vanilla extract

• ¼ teaspoon almond extract

• ½ cup milk

• 2¼ cups fresh blueberries

• 2 tablespoons raw sugar

• Non-stick cooking spray

• 12 paper muffin liners

Instructions

• Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.

• In a medium bowl, whisk together the flour, baking powder and salt.

• 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.

• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

• 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 raw sugar evenly on top of the muffins.

• Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Then transfer the muffins to a rack to cool completely.

Enjoy!