Last Sunday, as usual, I whipped together a batch of muffins for post soccer snacks/brunch. I tend to make muffins with whatever I have access to. I had a big bag of blueberries in the freezer, which  I tend to keep on hand to make smoothies for the kids, but I couldn’t resist popping a few into the muffins. I also love the addition of the almond extract, it goes so nicely with the blueberries. Now I have to admit, these probably aren’t the healthiest muffins (i.e. no oats, or bran or whole wheat), but at least I know they are super fresh and don’t have any preservatives. And when I served them, here is the response I got, “Mommy, you HAVE to put this recipe on your blog”, so here it is!

Ingredients:

2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

pinch of salt

1/2 cup soft unsalted butter (I’m sure salted would be fine as well)

1 cup sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

1 cup of milk + a squeeze of lemon

1 cup frozen blueberries

Topping:

2 tbsp sugar

1 tsp cinnamon

Directions:

Start by combining the flour, baking powder, baking soda and salt.

Next whip the butter and sugar until nice and fluffy.

Add in the eggs one at a time and beat well.

Add in vanilla and almond extract.

 

Next add in flour and milk, alternating and mixing until everything is incorporated

Fold in the still frozen blueberries.

Divide into lined muffin tins (I made a total of 18 muffins). Sprinkle with cinnamon sugar. Bake at 350ºF for 20-25 minutes.

Let cool for 5 minutes before removing from tin. These muffins are great warm, and freeze well.