Ingredients
Method
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the vegetable oil, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If using, sprinkle the coarse sugar on top of each muffin for a crunchy, sweet finish.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Use room temperature ingredients for a smoother batter and better rise. Avoid overmixing to prevent dense muffins. Frozen blueberries can be used without thawing to prevent bleeding. High oven temperature helps create a tall, domed top.