Hi everyone, it’s been ages I haven’t posted a single recipe on this blog. So, thought this blueberry muffins recipe will do. I just made it on Sunday as per usual, lunch box requirement! The muffin is so moist and soft, my boys and hubby love it. This recipe is better than my other blueberry muffins before, and as always it’s very easy and simple recipe to follow.
Here you go….all you need are:
2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
2-1/4 cups fresh blueberries
2 tbsp raw sugar or Demerara sugar
Pre heat the oven to 180C. 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 ok.
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. Don’t over mix.
Scoop the batter into the prepared muffin tin. Sprinkle the raw sugar evenly on top of the muffins.
Bake for about 30 minutes until light 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 then transfer the muffins to a rack to cool completely.
Source: Once Upon a Chef