Blueberry Muffins

Adapted from Quick and Easy Blueberry Muffins on inspiredtaste.net

Ingredients

• 1½ cups (195 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• ¼ tsp salt
• 2 tsp baking powder
• ⅓ cup (80 ml) oil
• 1 large egg
• ⅓ to ½ cup (80 ml - 120 ml) milk
• 1½ tsp vanilla extract
• 6 to 8 oz fresh or frozen blueberries (thaw frozen berries before using)

Directions

1. Heat oven to 400°F and prepare muffin cups with liners, as needed.
2. Whisk flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the tub to the 1-cup line with milk. Add vanilla and whisk to combine.
4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not overmix. Fold in the blueberries.
5. Divide the batter between muffin cups and bake for 15-20 minutes. (Use a toothpick to test they are fully baked.) Transfer to a cooling rack.
6. To store, place them in a plastic bag, seal, and store at room temperature for 2-3 days.