Blueberry-Poppyseed Muffins

Blueberry-Poppy seed Muffins
1 1/3 cups vegetable oil, plus more for brushing
3 cups flour
1 1/2 t. baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups milk
3 eggs
1 1/2 T. poppy seeds
1 1/2 t. almond extract
1 1/2 t. vanilla extract
1 cup blueberries

1. Whisk the flour, baking powder, sugar and salt in a large bowl. Set aside. Beat the milk, 1 1/3 cups oil, eggs, poppy seeds and almond and vanilla extracts until combined. Gradually beat in the flour mixture until will combined. Fold in blueberries with rubber spatula.
2. Fill greased muffin cups 2/3 full with batter and bake at 350F for 12-15 minutes or until a toothpick inserted into center comes out clean. Remove from pan and cool completely. Makes 48 mini muffins.
(For loaves, fill two greased loaf pans and bake for 60-70 minutes)

I got the recipe from Food Network but it is similar to a recipe found on Our Best Bites called Almond Poppy Seed Bread. Mmmm