Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. Mix dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt.

3. Prepare wet mixture: In a separate bowl, whisk oil, egg, milk, and vanilla until smooth.

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4. Combine: Gradually mix the wet into the dry just until moistened. Don’t overmix.

5. Toss blueberries with 2 tbsp flour (this helps prevent them from sinking), then fold into the batter.

6. Scoop batter into the muffin liners, filling ¾ of the way.

7. Top with coarse sugar if desired for a bakery-style crunch.

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8. Bake for 20–25 minutes or until a toothpick inserted comes out clean.

9. 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

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 Storage

• Room temp: Keep in an airtight container for up to 3 days.

• Fridge: Store for up to 5 days

• Freezer: Freeze for up to 2 months, individually wrapped

Time & Yield

• Prep Time: 10 minutes

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• Cook Time: 25 minutes

• Total Time: 35 minutes

• Yield: 10–12 muffins

 Tools Used

• Muffin tin

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• Two mixing bowls

• Measuring cups/spoons

• Whisk & spatula

• Ice cream scoop (optional)

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