- 2 c all-purpose flour
- 2 t baking powder
- ¾ t salt
- 1 stick butter, unsalted, softened
- 1 c sugar, granulated
- 2 large eggs
- 1½ t vanilla extract
- ¼ t almond extract
- ½ c milk
- 2¼ c blueberries, fresh
- 2 T raw sugar
- Preheat oven to 375°F. Line up 12 Silicon Cupcake liners and spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder and salt.
- With 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 and almond extract. Gradually add flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick.
- Gently fold in the blueberries to the batter until evenly distributed. Do not overmix.
Scoop the batter into Silicon Cupcake Liners; they will be very full. Sprinkle raw sugar evenly on top of the muffins.
- Bake for about 25- to 30-minutes, until lightly golden. 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 liner if necessary, then transfer the muffins to a rack to cool completely.
- The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3- to 4-hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.