INGREDENT
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓–½ cup milk (as needed)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- (Optional) 1 tablespoon flour to coat blueberries
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Combine wet ingredients: In a small bowl or measuring cup, mix the oil, egg, vanilla, and ⅓ cup milk. Stir to combine.
- Make the batter: Add the wet mixture to the dry ingredients and stir gently until just combined. Add a bit more milk if the batter is too thick.
- Prepare blueberries: If using frozen berries, toss them in 1 tablespoon of flour (to prevent sinking). Gently fold blueberries into the batter.
- Fill muffin cups: Spoon the batter into the muffin tin, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Let me know if you want a crumb topping or a sugar sprinkle version!