Best Blueberry Muffins
By Jennifer Segal
Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated 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 turbinado sugar (also called raw sugar or demerara sugar)
Non-stick cooking spray
12 paper muffin liners
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of 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 extract and almond extract. (The batter may look a little grainy — that’s okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. 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 pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.