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Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, oil, and vanilla extract, if used. Set aside.
In another large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon if used.
Make a well in the center of the flour and add the liquid ingredients.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the mixed berries, and stir a few times, until just combined.
Divide the batter evenly into the 12 muffin paper liners, it will fill them up to the top, the batter makes big muffins.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
Let them cool down on a rack for 30 minutes completely before eating.