Preheat oven to 375 degrees Fahrenheit. Cream together butter and sugar for 1 minutes. Then add in the eggs, vanilla, and almond extract. Cream for 2 minutes until light and fluffy.
Add the buttermilk in and mix until you have smooth batter.
Remove ¼ cup of flour from the 2 cups of flour you have and toss it with your washed and dried blueberries. This helps the blueberries to not sink in the batter. Set aside.
Whisk the salt, baking powder, and remaining flour together. Stir in until fully incorporated. Then fold in blueberries. I like to reserve some of the blueberries to top off the muffin batter with.
Line your muffin pan with muffin papers or grease generously. Spoon batter into the muffin papers evenly. If you reserved any blueberries, top the batter with them now.
Generously sprinkle 1 tablespoon of sugar over the top of the batter. Bake at 375 degrees for 20-25 minutes.
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Notes
Using Frozen Berries. To use frozen blueberries in these buttermilk blueberry muffins start by thawing the blueberries out completely. Frozen berries tend to have a lot more liquid in them, so to prevent any extra moisture being added to the muffin batter, we thaw them first.After thawing out the blueberries, pat them dry with a paper towel to really absorb any of that extra liquid that might be clinging to the berries. Then gently fold them into your batter, trying not to break them up as they are mixed in.How to make buttermilk substitute for 1 cup of buttermilk:NOTE: This recipe calls for ½ cup of buttermilk so reduce measurements by half.
1 cup milk + 1 tablespoon Lemon juice or white vinegar—let mixture stand for 10 minutes