Blueberry muffins

2 cups flour- 1 cup white and 1 cup wheat
2 teaspoons baking powder
3/4 tsp salt
1 stick butter
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1/8 tsp almond extract
1/2 cup milk, or 1/4 cup buttermilk, 1/4 cup milk
16 oz blueberries


Preheat oven to 375. Line 12 muffins cups with paper liners.

Beat butter and sugar for about 2 minutes. Add eggs and beat. Add vanilla and almond extract. Add all dry ingredients and beat on low until combined, then add milk. Fold in blueberries. Do not overmix batter. Divide batter between 12 muffins cups. Bake for 20-25 minutes