Jumbo Blueberry Muffins (super moist!)

In a large mixing bowl, use an electric mixer to cream ½ cup unsalted butter, i.e. [adjustable]1[/adjustable] stick) and 1 cup granulated sugar for 2 minutes until light and fluffy.

Add ½ cup sour cream, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract and mix until just combined.

Add 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt and mix until combined.

Slowly add 1 ¾ cups all-purpose flour and mix until just combined. The mixture will be thick.

Add 1 cup frozen wild blueberries and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see a little streaks of blue throughout the batter.

Line a light-colored metal cupcake pan with paper cupcake liners.

Use a 4-tablespoon cookie scoop to scoop batter into each one. Even though the batter is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.

Top with Turbinado sugar, if desired.

Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown. Place on a wire rack to cool.

Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).

Store in an airtight container for 3-4 days or freeze up to 1-2 months. To help prevent the tops from getting sticky during storing, place a piece of bread or a few saltine crackers in the container to help absorb moisture.