Nana's Best Blueberry Muffins

Directions

1. 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.
2. 2
   In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. 3
   In another bowl, whisk together the oil, sour cream, eggs, vanilla, and almond.
4. 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.
5. 5
   Divide the batter evenly between the 12 cups.
6. 6
   Sprinkle the tops with a little turbinado sugar, if desired.
7. 7
   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.