Serves 24 muffins
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1/2 cup half and half
- 2 cups all-purpose flour (plus 1 tbsp for the blueberries)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups blueberries (fresh or frozen)
- 1 tsp almond extract
- 1/4 cup turbinado sugar (for sprinkling on top)
Instructions
- Heat the oven to 400℉.
- In medium mixing bowl, cream the butter and sugar then add eggs, almond extract, and half and half. Mix well.
- Add the baking powder, salt, and 1/2 of the flour. Mix until incorporated. Add the remaining flour and mix until there are no large pockets of flour left. Do not over mix.
- Toss the blueberries in 1 tablespoon of flour until lightly coated, then gently fold into the batter.
- Spoon the batter evenly into a greased muffin cups or cupcake liner about 2/3 full then sprinkle the tops with a generous layer of turbinado sugar.
- Bake for 20 minutes or until they are golden brown and a toothpick tested in the middle-most muffin comes out clean.
- Cool before serving.
Notes
Store at room temperature covered with a loose breathable cover like a paper towel or tea towel to preserve the crunchiness. Will keep for 7 days.
Tried this recipe?Let me know how it was!