Blueberry Poppy Seed Mini Loaves

Here is the next great thing going into my pre- Christmas mini loaf baking frenzy.  Of course, I may have to try it before Christmas.  There are blueberries in the freezer...hmm...gotta go!

1 1/3 C. vegetable oil, plus more for brushing
3 C. all purpose flour
1 1/2 tsp. baking powder
2 1/2 C. sugar
Pinch of salt
1 1/2 C. whole milk
3 large eggs
1 1/2 tbsp. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 C. blueberries

Preheat the oven to 350 degrees.  Brush 4 mini loaf pans with vegetable oil.  Whisk the flour, baking powder, sugar and salt in a large bowl.  Beat the milk, 1 1/3 C. vegetable oil, the eggs, poppy seeds and extracts in a stand mixer fitted with the paddle on medium speed until combined.  Gradually beat in the flour mixture until well combined.  Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean; 60 to 70 minutes.  Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.