This recipe is adapted fromand Americastestkitchen Best Blueberry muffins.
8.5 oz (2 cups) all purpose flour, spooned into the measuring cup and leveled off.
2 tsp baking powder, double acting
3/4 tsp salt
4 oz (1 stick) unsalted butter, melted and cooled slightly
2 eggs, room temperature
1 cup sugar
1.5 tsp pure vanilla extract
1/4 tsp almond extract (optional)
1/2 cup milk
2 cups fresh blueberries, gently washed, drained well
2 Tbs turbinado or sparkling sugar
One 12- cup standard muffin pan with paper liners or grease with oil and flour
- Preheat oven 375 oF with a rack in upper middle position. Line the muffin tins with paper liners or grease with oil and floured. Whisk flour, baking powder, and salt together in a medium bowl.
- Beat eggs and sugar in another bowl until well combined about 45 seconds. Then slowly whisk in butter, milk and vanilla, almond extract. Using a rubber spatula, fold the flour mixture into the egg mixture. Add 1/2 blueberries in the mixture and mix until all ingredients just incorporate together.
- Spoon the batter into prepared muffin cups. The batter should fully filled muffin cups.Gently place the remaining blueberries over filled cups. Sprinkle sugar over the batter.
- Bake until a toothpick inserted in the center comes out clean about 20 minutes. Remove from heat. Let them cool in the cups on a wire rack for 5 minutes. Transfer the muffins to the wire rack serve warm or at room temperature.