Blueberry Muffins

375 g flour, sifted
300 g sugar
1 t salt
4 t baking powder
2/3 C vegetable oil
2 eggs
1 C milk

1/2 t vanilla extract

1/2 t almond extract
2 C fresh blueberries

1 T lemon zest
1 batch streusel topping

Preheat oven to 400.
Line bread pan or jumbo muffin tin.
In a large bowl, combine flour, sugar, salt, and baking powder.
In a cup measurer, combine oil, eggs, and enough milk to reach 2 C.

Add extracts.
Pour wet ingredients into dry and fold just until incorporated.
Fold in blueberries and zest and scoop into pan.
Separately, prepare streusel topping.
Sprinkle over top(s).
Bake 45 mins or until done.

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Note:

If making muffins, bake at 425 until puffy and reduce to 350.