Lemon-Berry Muffins

• all purpose flour8¾ oz
• baking powder2 teaspoon
• baking soda½ teaspoon
• kosher salt1 teaspoon
• unsalted butter1 stick
• granulated sugar8¾ oz
• Mccormick® lemon extract1 ½ teaspoon
• large egg2
• buttermilk8 tbsp
• fresh blueberry6 oz
• muffin tin0
• muffin tin liner0

Instructions

1. 1

   Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.

2. 2

   In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes.

3. 3

   Add the lemon extract and continue beating for another minute.

4. 4

   Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition.

5. 5

   Add the buttermilk and carefully beat to combine.

6. 6

   The mixture will look a little grainy, but will come together once the dry ingredients are added.

7. 7

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

8. 8

   Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate.

9. 9

   Do not overmix.

10. 10

    Add the blueberries and carefully fold into the batter using a rubber spatula.

11. 11

    Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.

12. 12

    Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown.

13. 13

    Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

14. 14

    Enjoy!