Ingredients
2cupsall purpose flour
2tspbaking powder
½tspbaking soda
1tspkosher salt
1stickunsalted butterroom temperature
1¼cupsgranulated sugarplus more for sprinkling
1½tspMccormick® lemon extract
2largeeggsroom temperature
½cup½ cup buttermilkroom temperature
6ozfresh blueberry
6tinmuffin cupjumbo
muffin tin liner
Preparation
Preheat the oven to 350 degrees F (180 degrees C) and line a 6-cup jumbo muffin tin with liners.
In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute.
Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
Add the blueberries and carefully fold into the batter using a rubber spatula.
Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
Bake the muffins for 25 to 30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy!
