1/3 cup neutral-flavored oil canola, vegetable or grape seed
1 large egg
1/3-1/2 cup milk dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
1/4 tsp almond extract
1 1/2 cups fresh or frozen blueberries see note below about frozen berries
2 tbsp brown sugar
Instructions
Preheat oven to 425°F. Spray a 12 cup muffin pan (or jumbo 6-cup muffin pan) with non-stick cooking spray or line with paper liners.
Whisk the flour, sugar, baking powder and salt in a large bowl. Set aside.
Place oil into a measuring bowl, add the egg and add enough milk to reach the 1-cup mark (1/3 to 1/2 cup milk). Add vanilla and almond and whisk to combine.
Add milk mixture to the bowl with dry ingredients then use a fork to combine.
Do not over mix. The muffin batter will be quite thick. Gently fold in the blueberries.
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with sugar (for added crunch, recommended!).
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 15-20 minutes until the tops are lightly golden brown and centers are set.
Stick a toothpick in the center of a muffin, if it comes out clean, the muffins are done.
Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
