Blueberry Muffins

By spend with pennies

Ingredients

2 cups all-purpose flour (plus 1 tablespoon, divided)
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar (plus 1 tablespoon for topping)
½ cup unsalted butter (softened)
2 large eggs (room temperature)
1 teaspoon vanilla extract
½ cup milk
â…' teaspoon almond extract
2 ¼ cups fresh blueberries

Prep Time15mins
Cook Time22mins
Servings12

Instructions

Preheat the oven to 400°F.

In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.

In a large bowl, cream the butter and 1 cup sugar with a hand mixer until fluffy. Beat in the eggs one at a time. Stir in milk, vanilla and almond extract.

Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not overmix.

Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.

Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on top.

Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for 18-23 minutes or until a toothpick comes out clean.

Cool in the tin for 2 minutes and then transfer the muffins to a rack. Cool completely.