Perfect Blueberry Muffins
    Servings
    12Muffins
    Servings
    12Muffins
    Ingredients
    • 2Cups All-Purpose Flour
    • 1/2Tsp Salt
    • 2Tsp Baking Powder
    • 1/2Cup Unsalted butter, At Room Temperature
    • 1 and 1/4Cups Granulated Sugar
    • 2Large Eggs (at room temperature)
    • 1 and 1/2Tsp Vanilla Extract
    • 1/4Tsp Almond Extract
    • 1/2Cup Milk, At Room Temperature
    • 2Cups Fresh Blueberries
    • 2Tsp Granulated Sugar(or raw sugar for sprinking)
    Instructions
    1. Preheat the oven to 375 degrees. Line a 12 cup muffin tin with paper liners. Set aside. Take half of the blueberries and put them in a bowl and mash them with a fork. Set aside.
    2. In a medium sized bowl, sift or whisk together the flour, salt, and baking powder. Set aside.
    3. In the bowl of an electric mixer, with the paddle attachment on, and on medium speed, cream the butter and the 1 and 1/4 cups of sugar until light and fluffy (about 2 minutes). Scrape down the sides as needed, then add the eggs one at a time, making sure the first egg is fully combined before adding the next one and combining.
    4. Add in the vanilla and almond extracts. Once combined, alternating with the milk, add the flour mixture (milk, flour, milk, flour). Once that is combined, add in the mashed blueberries and combine into the batter with the mixer. Cut the mixer off, and add in the remaining blueberries, lightly folding them in.
    5. Pour the batter into the prepared muffin tin. The muffins should be about 3/4 of the way full. Sprinkle the muffins evenly with two teaspoons of sugar. Put them in the oven and bake for 25-30 minutes or until a toothpick entered into the center of a muffin comes out clean and the tops are lightly golden. Let the muffins cool in the pan for about 7-10 minutes and then place them on a rack to finish cooling.
    Recipe Notes

    I used skim milk for this recipe.

    I recommend using fresh blueberries, but if you to have use frozen, you can. Don’t crush them, though. Rinse the blueberries in cold water, and then pat them dry with a paper towel.  This will help to prevent the muffins from turning  a bluish color when baking.

    recipe adapted from genius kitchen

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