Carsten Schafer

  • 2 cup [or 450 0.00] all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tsp [or 9.85784 0.00] baking powder
  • 3/4 tsp [or 3.69669 0.00] salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup [or 225 0.00] granulated sugar
  • 2 large eggs
  • 1-1/2 tsp vanilla extract
  • 1/4 tsp [or 1.23223 0.00] almond extract
  • 1/2 cup [or 112.5 0.00] milk
  • 2-1/4 cups fresh blueberries
  • 2 tbl [or 29.5736 0.00] turbinado sugar (also called raw sugar or demerara sugar)
  • Non-stick cooking spray
  • 12 paper muffin liners
Preheat the oven to 375F. 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.
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