Step 1

Preheat the oven to 425F and line a cupcake tin with 11 paper liners.

Step 2

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute.

Step 3

In a medium mixing bowl, whisk together the butter, oil, eggs, sour cream, milk, vanilla, and almond extract.

Step 4

Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.

Step 5

Evenly distribute the batter between the 11 liners (I use a large ice cream scoop to make this process easy). They should more than fill each liner.

Step 6

Dot the tops with a few extra blueberries and sprinkle with raw sugar.

Step 7

Bake for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.

Step 8

Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.

Step 9

Transfer the muffins to a cooling rack and continue to cool until they’re just barely warm (this is the best time to eat them). Enjoy!