moist & rich
These are seriously the BEST blueberry muffins. Not only do they bake with the most perfect muffin tops, but they're also incredibly moist and flavorful.
In a separarte bowl, mix together your wet ingredients; butter, oil, eggs, sour cream, milk, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.
Evenly distribute the batter between the liners. They should more than fill each liner. Finally dot the tops with a few extra blueberries and sprinkle with raw sugar and bake for 20-23 minutes.
Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.
Transfer the muffins to a cooling rack and continue to cool until they’re just barely warm (this is the best time to eat them). Enjoy!