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Title
Ingredients
1 ½ cups all-purpose flour ¾ cup granulated sugar ½ teaspoon salt 2 teaspoons baking powder 1⁄3 cup vegetable oil 1 large egg 1⁄3 – ½ cup milk (as needed) 1 ½ teaspoons vanilla extract 1 cup fresh or frozen blueberries 1 tablespoon flour (for coating berries) 2 tablespoons coarse sugar (for topping)
Instructions
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well. In a medium bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, whisk oil, egg, milk, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). Toss the blueberries with 1 tablespoon flour and gently fold them into the batter. Scoop the batter evenly into muffin cups (fill about ¾ full). Sprinkle each muffin top with coarse sugar. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.
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