Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries
- Optional: 1 tbsp flour (to coat blueberries)
- Optional topping: coarse sugar
Instructions
- Preheat oven to 190°C (375°F) and line a muffin tray with paper liners.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix oil, eggs, vanilla, and milk until smooth.
- Combine wet and dry ingredients gently (do NOT overmix).
- Coat blueberries with 1 tbsp flour, then fold them into the batter.
- Fill muffin cups to the top for bakery-style height.
- Sprinkle tops with coarse sugar (optional).
- Bake 20–22 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes before serving.