1 1/2 Cups (195 grams) All Purpose Flour -3/4 Cup (150 grams) Granulated Sugar -1/2 Teaspoon Kosher Salt -2 Teaspoons Baking Powder -1/3 Cup (80ml) Neutral Flavored Oil -1 Large Egg -1/2 Cup (80ml-120ml) Milk:Dairy and Non-Dairy Both Work -1/2 Teaspoon Vanilla Extract – 1 Cup Frozen Blueberries

DIRECTIONS Heat oven to 400 degrees F.


For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Fold in the blueberries.


Divide the batter between muffin cups. Sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.