Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • Optional: 1 tablespoon sanding sugar for topping

Instructions:

  1. Preheat oven to 400°F (200°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix! A few lumps are fine.
  5. Gently fold in the blueberries.
  6. Fill each muffin cup about 2/3 full.
  7. Sprinkle the tops with sanding sugar (if using). Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.