Step 1

Preheat the oven to 375°F and line a 12-cup muffin pan with cupcake/muffin liners or spray the cups with nonstick cooking spray. Set aside.

Step 2

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

Step 3

In another bowl, whisk together the oil, sour cream, eggs, vanilla, and almond.

Step 4

Add the liquid mixture to the dry mixture and fold together until the dry ingredients are just moistened. Do not over-mix. A few lumps are ok. Fold in the blueberries.

Step 5

Divide the batter evenly between the 12 cups. Sprinkle the tops with a little turbinado sugar, if desired.

Step 6

Bake for 25 to 30 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool about 5 minutes then remove to a wire rack to cool.