Everyday Blueberry Muffins

       from the blog For Love of the Table 

2 1/4 c. all-purpose flour (9 oz.)

2 1/2 t. baking powder

1/2 t. salt

1/2 c. granulated sugar

6 T. light brown sugar

1 large egg

8 T. unsalted butter, melted

1/2 c. heavy cream

1/3 c. milk

1 t. vanilla extract

1/4 t. almond extract (optional)

1 1/2 c. blueberries, washed and dried

Turbinado sugar for sprinkling

Preheat the oven to 375°.  Grease and flour or line with muffin-liners, a 12-cup muffin tin.  Set aside.  In a large bowl, whisk together the first five ingredients; set aside.

In a small bowl, whisk the melted butter into the egg until smooth.  Whisk in the cream, milk and extracts.

Add the blueberries to the dry ingredients and toss to coat.  Pour the liquid ingredients over the dry and stir until just combined—this will only take a few strokes.  A few clumps of flour will be visible in the batter—this is as it should be (do not over mix!).

Divide the batter into the prepared muffin cups—a 1/4 cup ice cream scoop works perfectly for this.  Sprinkle the top of each muffin with some turbinado sugar, if you like. 

Bake for 20 to 25 minutes--until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean.  Serve warm or at room temperature.  Makes 12 muffins.

http://acookinglifeblog.blogspot.com/2010/07/everyday-blueberry-muffins.html