Preheat oven to 425°F and prepare a muffin tin with paper liners.

In a large bowl, combine the Colavita Olive Oil, sugar, eggs, sour cream or yogurt, and vanilla and almond extract (if using), and blend using a whisk, electric mixer, or hand mixer until the sugar is dissolved and the mixture looks light and frothy, about 1-2 minutes.

In a separate medium bowl, stir the 2 ¼ cups flour, baking powder, baking soda, salt, and nutmeg (if using) until well-combined.

Toss the fresh or frozen blueberries in the remaining 2 tablespoons of flour to coat; this helps prevent the berries from sinking during baking.

Add the flour to the wet ingredients and fold gently until a few dry streaks remain, then add the blueberries and stir just until everything is distributed evenly. The batter will be quite stiff.

Fill each muffin liner ¾ of the way full, and sprinkle with coarse sugar if desired.

Bake for 7 minutes at 425°F, then reduce the oven temperature to 375° and continue to bake for an additional 10-13 minutes, or until the muffins are golden and a toothpick inserted in the center muffin comes out clean.

Immediately remove the muffins from the pan and cool on a wire rack before serving.