I used this recipe but omitted the lemon zest. I love the almond and vanilla extracts - it adds a really great flavour to the muffins.
BLUEBERRY OR SASKATOON BERRY MUFFINS (this is the double-batch version)
4 c. flour (I used 3 c. all-purpose flour and 1 c. whole wheat flour)
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. blueberries or saskatoon berries
1 1/2 c. milk
2 tbsp. lemon juice
2/3 c. oil (you could use applesauce instead to make these low-fat)
1 1/2 c. brown sugar
2 tsp. vanilla
1 tsp. almond extract
Combine flour, baking powder, baking soda, and salt in a large bowl. Put berries in a bowl and sprinkle a few tablespoons of the flour mixture over the berries to coat them. In a separate bowl, combine milk and lemon juice and let it sit for a few minutes. Add oil, brown sugar, eggs, and extracts. Mix together, and then pour over dry ingredients. Stir until just moistened, adding the berries in the last few strokes. Scoop into a greased muffin tin and bake at 375 F for 15-18 minutes. Makes 2 dozen.