- 1/4 cup expeller-pressed canola oil, plus more for the pan
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup sugar
- 2 eggs
- 1/2 teaspoon pure almond extract
- 1/2 cup lowfat (1%) buttermilk
- 1 1/2 cup fresh or frozen blueberries
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar and oil until smooth. Whisk in eggs and almond extract, until combined. Whisk in buttermilk until smooth. Stir in flour mixture until just combined and then gently fold in blueberries.
Spoon batter evenly into the prepared muffin cups. Bake until muffins are golden brown and the center springs back when touched, 18 to 20 minutes. (If using frozen berries, bake for a few minutes more.) Cool for 15 minutes, and then loosen edges and transfer muffins to a wire rack. Serve warm or at room temperature.
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