• 1 1/2 cups flour
• 3/4 cups sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cups oil
• 1 large egg
• 1/3-1/2 cups milk
• 1 1/2 tsp. vanilla extract
• 1 cups fresh blueberries


Preheat the oven to 400 degrees and line 8 muffin cups with liners. Add 1 to 2 tbs. of water to each empty muffin cup to help the muffins bake evenly.

In a large bowl, whisk together the flour, 3/4 cups of sugar, baking powder, and salt. In a 1 cup glass measuring jug, add the oil and the egg. Add 1/3 to 1/2 cups of milk, however much it takes to reach the 1 cup mark in the jug. Add the vanilla and whisk to combine. Add the milk mix to the flour and sugar and use a fork to combine.

The batter should be thick so don’t over-mix. Add the blueberries and gently fold them into the batter. Divide the batter between the 8 muffin tins and sprinkle a little sugar on top of each. Bake the muffins for 15 to 20 minutes and transfer to a cooling rack to let cool completely.

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