Ingredients:

  • 2 cups (250g) all-purpose flour, plus a little extra for dusting the blueberries
  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 large egg
  • 1 cup (240ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) fresh or frozen blueberries (if frozen, do not thaw)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In the same bowl, add oil, egg, milk, and vanilla extract. Stir until just combined. Do not overmix! A few lumps are fine.
  4. Gently toss blueberries with a tablespoon of flour (this helps prevent them from sinking). Fold the blueberries into the batter.
  5. Fill each muffin cup about 2/3 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.