Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Yield: Makes 1 Dozen Muffins
- 7 tablespoons unsalted butter, melted and cooled
- 2/3 cup sugar
- 2 large eggs
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups (9 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen
- Optional Toppings
- 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon
- vanilla flavored sugar
Heat the oven to 375°.
In the bowl of an electric mixer, combine the melted butter and sugar. Beat until smooth and well blended. Beat in the eggs, then slowly beat in the milk and vanilla and almond extracts.
In another bowl, combine the flour with the baking powder, soda, and salt. Slowly beat into the first mixture until well blended.
With a spoon, gently fold in the blueberries.
Fill the prepared muffin cups about 2/3 full. I use a 1/4-cup measure to measure the batter. If desired, sprinkle with a mixture of 1 tablespoon of sugar and about 1/2 teaspoon of cinnamon. Or sprinkle a little vanilla sugar over the muffins.
Bake for 18 to 21 minutes, or until the muffins are lightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Let cool in the pan on a rack for 10 minutes. Using a butter knife, carefully loosen the muffins from the muffin cups and remove to a rack to cool completely. Serve right away or freeze the cooled muffins on a rack or sheet pan then transfer to freezer bags and label. Thaw at room temperature or heat in the microwave or oven.
To reheat the frozen muffins, place an unwrapped muffins on a paper towel or paper plate and microwave on full power for about 25 to 30 seconds.
To reheat frozen muffins in the oven, wrap in foil and heat at 350° for about 10 to 15 minutes.
Makes 1 dozen muffins.
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