Vanilla Bean Blueberry Muffins

Preheat oven to 400° F. In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a small bowl, whisk together sugar and eggs.

Split the vanilla bean and use a butter knife to scrape out the seeds. Save the bean pod. Stir the seeds and the vanilla extract into the egg-sugar mixture. Stir in the canola oil.

In a small saucepan, heat the scraped vanilla-bean pod and the milk. When hot, turn off the heat and let the milk steep, covered, for at least 10 minutes. Remove and discard the vanilla pod.

Stir the milk into the egg-sugar mixture, then add the dry ingredients. Once batter is ready, gently mix in blueberries.

Spoon into greased or paper lined muffin tins and bake at 400° for 20 minutes.