Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (12g) coarse sparkling sugar

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup standard muffin tin.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 tsp (10g) baking powder, and 1/2 tsp (3g) salt until no large clumps remain.
  3. In a medium bowl, whisk 1 large egg, 1 cup (240ml) whole milk, 1/2 cup (120ml) vegetable oil, and 1 tsp (5ml) vanilla extract until the mixture is smooth and pale.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; stop as soon as the flour streaks disappear.
  5. Gently fold in 1 1/2 cups (225g) fresh blueberries using a spatula to avoid bruising the fruit.
  6. Scoop the batter evenly into the prepared muffin tin and sprinkle the tops with 1 tbsp (12g) coarse sparkling sugar.
  7. Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.