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 until everything is evenly moistened.
Gently stir in blueberries with spatula, mixing just until they
are mostly incorporated. Don't worry about distributing them
evenly throughout the batter. Scoop the batter into the prepared
muffin cups; a muffin scoop (1/4 cup) or large ice cream scoop
works well here. Sprinkle tops with sparkling sugar, if desired.
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Bake the muffins for 25 minutes. Gently lay a piece of foil across
the top of the pan, and bake for an additional to to 10 minutes,
until a cake tester inserted in the center comes out clean. Remove
them from the oven, cool in the pan for 5 minutes, then remove the
muffins from the pan to finish cooling on a rack.
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