Blueberry muffins

Activity #1

Blueberry Almond Muffins

2 cups all-purpose flour (we used 1 cup wheat and 1 cup white)
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
1 egg
1 cup milk
½ teaspoon vanilla
½ teaspoon almond extract
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended. In another bowl combine oil, egg, milk, vanilla, and almond extract until well blended. Pour liquid mixer into middle of flour mixture and stir until not quite all combined. Add blueberries and gently finish combining. Spoon batter into 18 muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 15 to 18 minutes.