– 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 cup milk – 1 tsp vanilla extract – 1 cup fresh blueberries
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking during baking.
In a bowl, whisk flour, sugar, salt, and baking powder. This creates a smooth base so the muffins bake evenly and turn out soft and fluffy.
In another bowl, whisk oil, egg, milk, and vanilla. Pour wet mixture into dry ingredients and stir gently until just combined—avoid overmixing.
Fold blueberries into the batter carefully. Overmixing can cause the berries to burst and bleed, so stir just enough to spread them evenly.
Divide batter evenly into the muffin cups, filling each about ¾ full. This allows room for the muffins to rise perfectly while baking.
Bake 20–22 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Let muffins cool in the tin briefly.
Transfer muffins to a wire rack to cool completely. Enjoy them warm or room temp for a moist, fluffy treat — perfect with coffee or tea!
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