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Preheat the oven to 375 F & line muffin tin with paper liners.
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In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, and salt.
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Place blueberries in a small bowl and coat the berries with just enough dry mixture to cover them.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes. Scrape down the bottom and sides of the bowl as necessary with a rubber spatula.
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Reduce the mixer to low and in eggs one at a time.
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Alternate the dry mixture with the milk until fully incorporated. This will be a thick batter.
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Scrape the sides and bottom of the bowl before gently folding in the blueberries and vanilla.
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Fill the muffin tins and bake for approximately 30 minutes.
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Cool in the pan for 5 minutes and then move the muffins to a cooling rack.