Blueberry Muffins

Takes 15 minutes | Serves 12 |

Ingredients

240 g all-purpose flour
2 tsp baking powder
0.75 tsp salt
115 g unsalted butter
200 g granulated sugar
2 large eggs
1.5 tsp vanilla extract
0.25 tsp almond extract
120 ml milk
340 g fresh blueberries
2 Tbsp turbinado sugar
1 to taste Non-stick cooking spray
12 pieces paper muffin liners

Steps

Preparation

• Preheat the oven to 190°C and line a 12-cup muffin tin with paper liners. Spray the pan and liners with non-stick cooking spray.
• Whisk together flour, baking powder, and salt in a medium bowl.

Making the Batter

• Beat butter and granulated sugar for 2 minutes. Add eggs one at a time, then beat in vanilla and almond extracts.
• Gradually add flour mixture and milk, alternating between the two. Fold in blueberries gently.
• Scoop batter into prepared muffin tin. Sprinkle turbinado sugar on top.

Baking and Serving

• Bake for about 30 minutes until lightly golden. Let cool in the pan for 10 minutes before transferring to a rack to cool completely.
• Freezer-Friendly Instructions: Freeze for up to 3 months. Thaw on countertop for 3-4 hours before serving. Reheat wrapped in foil in a preheated 175°C oven.