Blueberry Muffin Tops Recipe

In a mixer bowl, cream together butter and sugar until well combined.

Add in egg and beat until combined. Add milk, almond extract and lemon zest then beat until combined.

Slowly add dry ingredients into the wet ingredients, and mix until combined.

Gently fold in blueberries. The dough will seem too thick, but just keep folding.

Refrigerate the dough for at least 1 hour.

Preheat oven to 375 degrees.

Shape into large balls. Bake for 13-15 minutes, or until slightly golden brown on the bottom. Do not overbake.

Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way.