1 ½ cups (190g) all-purpose flour ½ cup (100g) granulated sugar 2 tsp baking powder ¼ tsp salt ½ cup (120ml) milk ¼ cup (60ml) vegetable oil (or melted butter)
1 large egg 1 tsp vanilla extract 1 cup (150g) fresh or frozen blueberrie 2 tbsp turbinado sugar or coarse sugar (optional, for topping)
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease with nonstick spray.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, vegetable oil, egg, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Gently fold in the blueberries. If using frozen blueberries, toss them in a tablespoon of flour before folding them in to prevent the batter from turning purple.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. For a crunchy top, sprinkle each muffin with turbinado sugar.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!