unsalted butter, softened
eggs, lightly beaten
1Preheat oven to 375 degrees.
2Spray a 12 cup muffin tin with cooking spray.
3In a bowl, mix the flour, baking powder and salt.
4In your mixer bowl, mix the butter and sugar for 2 minutes.
5Add the eggs, one at a time. Scrap down the sides of the bowl.Beat the mixture after each addition.
6Add the vanilla and almond extract. Beat to mix well.
7Gradually add the flour mixture alternating with the milk beating on low to combine.
8Add the blueberries. Fold gently with a spatula to evenly distribute them. Don't over mix.
9Spoon the batter into the prepared tin dividing evenly.
10Bake for 30 minutes or until golden and a toothpick comes out clean.
11Let stand 10 minutes before removing from the pan.
12Remove from the pan and cool on a wire rack.