Preheat and prep the pan: Heat oven to 375°F. Line a 12-cup muffin pan with paper liners. Spray the pan with nonstick cooking spray to prevent sticking.

Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 0.8 cups granulated white sugar, 2 teaspoons baking powder, and 0.5 teaspoons salt until evenly combined.

Mix the wet ingredients: In a medium bowl, whisk together 1 cups whole milk, 6 tablespoons unsalted butter, melted, 2 large eggs, and 1 teaspoons vanilla extract or almond extract until fully combined. Let melted butter cool slightly before mixing with eggs.

Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir just until a batter forms — batter will look lumpy. Do not overmix.

Layer batter to prevent sinking: Drop 1 tablespoon of plain batter into the bottom of each muffin cup. Stir 1.5 cups fresh or frozen blueberries, washed and dried into the remaining batter, then fill each muffin cup the rest of the way.

Add sugar topping: Sprinkle a pinch of 1 tablespoons granulated sugar, for sprinkling on top over the top of each filled muffin cup for a lightly crisp, golden top.

Bake until golden: Bake at 375°F until tops are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes

Cool and serve: Cool muffins in the pan for 5 minutes

, then transfer to a wire rack. Serve warm or at room temperature.