Karen Crawford shares her recipe for Blue Ribbon Blueberry Muffins.

Ingredients:

2 cups of flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 stick of butter (melted and cooled)

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup milk

2 cups fresh blueberries

4 tablespoons raw sugar

12 cup muffin tin and 12 muffin liners                           

Directions: Preheat oven 375 degrees. Line tin with paper liners. In large bowl, sift together flour, baking powder, salt and sugar, set to side. In separate bowl mix butter, eggs, extracts and milk.  Make hole in center of dry ingredients. Pour wet ingredients in dry ingredients. Mix with fork just until blended.   Fold blueberries into batter. Do not over mix. With a ice cream scooper, scoop batter into cups, filling them almost full. Sprinkle raw sugar on top of muffins. Bake 25 to 30 minutes, until golden brown. Enjoy. 🙂