🧂 Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ milk
• 1 ½ tsp vanilla extract
• 1 cup fresh or frozen blueberries
• coarse sugar for topping

📖 Instructions

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes

🔥 Preheat Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

🥣 Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder.

💦 Mix Wet Ingredients
In a small bowl or measuring cup, combine the oil, egg, vanilla extract, and milk. Start with ⅓ cup milk and add more if needed for a thick but pourable batter.

🌀 Combine
Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix — a few lumps are okay.

🫐 Fold in Blueberries
Gently fold in the blueberries. If using frozen blueberries, do not thaw them — toss them in a bit of flour before adding to prevent bleeding.

🧁 Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups. If desired, sprinkle tops with coarse sugar for crunch.

🔥 Bake
Bake for 20–25 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.

⏲️ Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

💡 Tips:
Want extra blueberry flavor? Add a teaspoon of lemon zest to the batter.
For bakery-style muffins with a tall top, fill the cups to the top and bake at 425°F (218°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining 15–18 minutes.