Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins. I’ve tried fussier recipes that call for mashing some of the blueberries into the batter or even swirling homemade blueberry jam into the mix, but there’s no need for all that — this simple recipe tops them all.

Servings: 12 muffins

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes



125 gm unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup milk

2 cups fresh blueberries

2 tablespoons raw sugar 


FOR COOKING

Non-stick cooking spray

12 paper muffin liners



INSTRUCTIONS

Preheat the oven to 190C°degrees and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Or you can also just spray the pan with non-stick cooking spray. Mine came out fine without using the papers 


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. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.


Scoop the batter into the prepared muffin tin. Sprinkle the raw sugar evenly on top of the muffins.

Bake for about 30 minutes, until lightly golden. 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.



Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 180C° degree oven until warm.