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.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In another bowl, whisk together the oil, sour cream, eggs, vanilla, and almond.
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.
Divide the batter evenly between the 12 cups. Sprinkle the tops with a little turbinado sugar, if desired.
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.
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*Regular granulated sugar works, too. There just won't be as much crunch.To keep your blueberries from sinking to the bottom of your muffins, please see the blog post for help. Frozen blueberries will work - rinse very well and allow to dry before adding to the batter.
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Find this recipe at https://southernbite.com/nanas-best-blueberry-muffins/