2 sticks unsalted butter, softened
2 cups sugar
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon iodized salt
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups fresh blueberries
4 tablespoons powdered sugar
Granulated sugar for sprinkling on top of batter
Preheat oven to 350 F. Place liners in muffin pans and spray with non-stick spray. In a medium bowl, measure flour baking powder and salt. Stir with a fork to combine. Measure milk and add vanilla and almond extracts.
Cream butter with an electric mixer. Gradually add sugar then continue beating until mixture is light and fluffy. Add eggs one at a time to the mixture, beating until each egg is incorporated. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the flour mixture in three additions and the milk mixture in two additions. Begin and end with the flour mixture. (Flour, milk, flour, milk, flour.) Mix each addition just until blended. Scrape down the sides and bottom of the bowl after all additions have been made then mix briefly one more time to get everything incorporated.
Stir dry blueberries in powdered sugar until coated one cup at a time (then pour each powdered sugar coated cup of blueberries on top of the batter) until all 4 cups are on top of the batter. (The powdered sugar prevents the blueberries from turning the batter blue-green.) Stir blueberries into batter by hand. Scoop batter, using an ice cream scoop, into prepared muffin pans filling 3/4 of the way full. Sprinkle each muffin with one teaspoon of granulated sugar. Bake 350 F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans. Enjoy!
Published in The News and Neighbor on August 12, 2015