2 cups (8 ounces) frozen blueberries, thawed at room temperature
1/2 cup (4 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup (4 ounces) sour cream or plain yogurt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Sparkling sugar for garnish (optional)
Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
In a large mixing bowl, beat the butter and sugar together until well combined. Beat in the eggs; then the vanilla and almond extracts, sour cream or yogurt, baking powder, baking soda, and salt.
Add the flour, mixing just till it’s incorporated. Gently stir in the blueberries with a spatula, mixing just until they’re mostly incorporated.
Scoop the batter into the prepared muffin cups; a muffin scoop or large ice cream scoop works well here. Sprinkle the tops with sparkling sugar, if desired.
Bake the muffins for 35 to 40 minutes, until a cake tester inserted in the center comes out clean. If they appear to be browning too quickly, tent them gently with aluminum foil after 25 minutes. Remove them from the oven, cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Yield: 12 large muffins.
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