INGREDIENTS

• 1 1/2 cups (all-purpose flour
• 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries

INSTRUCTIONS

Preheat oven to 400º F (Makes 12 regular size muffins). In a large bowl whisk flour, sugar, baking powder and salt. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter. Divide the batter between the muffin cups filling about ½ full using your ice cream scoop. I have these at home and I use the biggest one to help filling up the muffin cups easier. Sprinkle a little sugar on top of each muffin. Bake for 15-20 minutes