Blueberry Muffins

1. Preheat the oven to 375 degrees F.
2. In a small bowl, combine the blueberries and the Pure Blueberry Extract.
3. Cream together the butter and white sugar until light in color and sandy in texture.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the Pure Vanilla Extract. Beat well.
6. Whisk together the flour, salt, and baking powder.
7. Using a rubber spatula, fold half of the flour mixture into the batter.
8. Add the milk and fold it into the batter.
9. Add the remaining flour mixture and fold it into the batter until just mixed and no large lumps are visible.
10. Fold in the blueberries and blueberry extract into the batter. Optional: reserve a few berries for top of muffins.
11. Line a muffin tin with cupcake liners.
12. Fill each cup 3/4 full with batter.
13. Top the batter with a sprinkling of turbinado sugar and 2-4 reserved blueberries.
14. bake for 30-35 minutes or until golden brown on top and a knife comes out of the center clean.
15. Cool for 10 minutes. Enjoy!

Recipe adapted from New York Times.