Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk (plus more if needed)
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (to toss blueberries, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In a separate bowl, combine vegetable oil, egg, milk, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix — the batter should be lumpy.
- Toss blueberries with 1 tablespoon flour to prevent them from sinking (optional), then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Would you like a cost-saving tip or an idea for a crumb topping too?