Blueberry Muffins

This recipe is adapted from Best Blueberry muffins of Jen Segal and  Americastestkitchen Best Blueberry muffins.

8.5 oz (2 cups) all purpose flour, spooned into the measuring cup  and leveled off.

2 tsp baking powder, double acting

3/4 tsp salt

4 oz (1 stick) unsalted butter, melted and cooled slightly

2 eggs, room temperature

1 cup sugar

1.5 tsp pure vanilla extract

1/4 tsp almond extract (optional)

1/2 cup milk

2 cups fresh blueberries, gently washed, drained well

2 Tbs turbinado or sparkling sugar

One 12- cup standard muffin pan  with paper liners or grease with oil and flour

1. Preheat oven 375 oF with a rack in upper middle position.  Line the muffin tins with paper liners or grease with oil and floured. Whisk flour, baking powder, and salt together in a medium bowl.
2. Beat eggs and sugar in another bowl until well combined about 45 seconds.  Then slowly whisk in butter, milk and vanilla, almond extract.  Using a rubber spatula, fold the flour mixture into the egg mixture.  Add 1/2 blueberries in the mixture and mix until all ingredients just incorporate  together.
3. Spoon the batter into prepared muffin cups. The batter should fully filled muffin cups.Gently place the remaining blueberries over filled cups.  Sprinkle sugar over the batter. 
4. Bake until a toothpick inserted in the center comes out clean about 20 minutes.  Remove from heat.  Let them cool in the cups on a wire rack for 5 minutes.  Transfer the muffins to the wire rack serve warm or at room temperature.