BEST BLUEBERRY MUFFINS

By Sube

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick butter (1/2 cup)
• 1 cup 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 demerra sugar or turbinado sugar

Preparation

Step 1

Preheat the oven to 375 degrees.

Line a 12-cup or 6-cuo muffin tin with muffin cups. Spray the pan and the liner with non-stick cooking spray.

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

In a bowl of an electric mixer, beat the butter and sugar for about 2 minutes. Add the eggs one at a time, scraping down the side of the bowl and beating well after each addition. Beat in vanilla and almond extract. (The batter may look a little grainy .. that's okay)

Gradually add the flour mixture, alternating with milk, beating on low speed and combine. Add the berries to the batter and fold gently wit a spatula until evenly distributed. Don't overtax.

Scoop the batter into the muffin cup (I use ice cream scoop); they will be very full. Sprinkle the turbinado sugar on top of the muffins.

Bake for about 30 minutes until lightly brown.