Directions

1. Pre-heat the oven to 400 deg F.
2. Line the cupcake liners in a muffin tray.
3. Combine and whisk the flour, sugar, baking powder, and salt in a large bowl.
4. To a measuring jug that holds at least 1 cup add oil, egg and then fill the jug to the 1-cup line with milk (1/3 to 2/3 cup milk)
5. Add vanilla and whisk to combine.
6. Add milk mixture to the bowl with dry ingredients and use a fork to combine.
7. Do not over mix and expect the muffin batter to be pretty thick.
8. Fold in the blueberries.
9. Sprinkle the muffins with sugar if you like.
10. Add the batter to the paper cups, it can  be filled almost to the top and can make about 10 to 12 muffins.
11. Bake muffins for 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.
12. Cool the muffins on a cooling rack.
13. The muffins can be stored in an air tight container for 2 to 3 days or frozen in freezer bags for about 3 months.
14. Enjoy the delicious muffins with your coffee or tea!