Healthy Blueberry Muffins

I started making this recipe without realizing it was a lighter version of someone's grandmother's made from scratch recipe. We really liked them.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Directions
1.In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

I followed the suggestions of some of the reviewers and added 1/2 tsp of almond extract and extra oil (someone recommended using a 1/4 cup). I added a tablespoon of applesauce and used all whole wheat flour. I also added some extra brown sugar since someone suggested using it and that the recipe wasn't sweet enough. And they were done in 20 minutes. The batter looked a little weird but they tasted great!