Ingredients

• 2 cup all-purpose flour
• 2.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.75 cup granulated sugar
• 1 egg
• 0.5 cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 cup fresh blueberries
• 2 tablespoon all-purpose flour, for coating berries

Steps

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together flour, baking powder, and salt.
3. In a medium mixing bowl, whisk together sugar and egg until combined.
4. Add vegetable oil, milk, and vanilla extract to the egg mixture. Whisk until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined; do not overmix. The batter should be lumpy.
6. In a small bowl, toss the blueberries with 2 tablespoons flour to coat lightly. This prevents them from sinking.
7. Fold the coated blueberries into the batter gently until just distributed.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Place the muffin tin in the preheated oven and bake for 20-22 minutes, until the tops are golden brown and a toothpick inserted into a muffin comes out with only a few moist crumbs.
10. Remove from oven and let cool in the tin for 5 minutes before turning out onto a wire rack.
11. Serve warm or at room temperature.

Nutrition