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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Mix dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt.
Prepare wet mixture: In a separate bowl, whisk oil, egg, milk, and vanilla until smooth.
Combine: Gradually mix the wet into the dry just until moistened. Don’t overmix.
Toss blueberries with 2 tbsp flour (this helps prevent them from sinking), then fold into the batter.
Scoop batter into the muffin liners, filling ¾ of the way.
Top with coarse sugar if desired for a bakery-style crunch.
Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack.
Variations
Use Greek yogurt instead of milk for a richer crumb
Add lemon zest for a fresh zing
Substitute blueberries with raspberries or chopped strawberries
For a keto version, check out this low-carb muffin alternative
Storage
Room temp: Keep in an airtight container for up to 3 days.
Fridge: Store for up to 5 days
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