Stud Muffin: Blueberry

Blueberry muffins are one of my favorites.  I like my muffins to be heavily blueberried, and this recipe fits the bill.  It's another recipe that comes out great every time.  I tried something different this time, I used frozen blueberries, and put the blueberries in the batter frozen.  It didn't work out as well as using fresh blueberries.  It caused the blueberries to bleed a bit more than I like.  I'm not sure how they would to with frozen blueberries that had been thawed.  I'll update this post once I give that a shot.  But here's the original recipe with my alterations:

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 2 teaspoons baking powder
• 2 cups flour
• 1/2 cup milk
• 2 cups fresh blueberries

Preheat oven to 375 degrees.  In a stand mixer cream butter and sugar.  Add eggs, vanilla extract, and almond extract.  In a separate bowl combine flour and baking powder.  Add the flour mixture, alternating with the milk.  Fold in the blueberries.  Fill muffin cups about 2/3 full and bake for about 30 minutes or until an inserted toothpick comes out clean.  Let cool for 5-10 minutes before serving.  Makes 15(ish) muffins.