Blueberry Muffins

Author

NuWave

Servings

12

Category

Desserts

Ingredients

• 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

Directions

1. Preheat oven to 375°F. Line up 12 Silicon Cupcake liners and spray with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. 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.
4. 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.
5. Gently fold in the blueberries to the batter until evenly distributed. Do not overmix.
6. Scoop the batter into Silicon Cupcake Liners; they will be very full. Sprinkle raw sugar evenly on top of the muffins.
7. Bake for about 25- to 30-minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes.
8. 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.