Ingredients:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk (add more if needed for consistency)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, combine the vegetable oil, egg, milk, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Spoon the batter into the muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (baking time may vary depending on your oven).
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
