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- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 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
- 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.