Blueberry muffins recipe

Blueberry Muffins Ingredients: 1 ½ cups all-purpose flour (spooned and leveled) ¾ cup granulated sugar (plus 1 tablespoon for muffin tops) 2 teaspoons baking powder ¼ teaspoon fine sea salt ⅓ cup vegetable oil (or safflower oil, or avocado oil) 1 large egg ⅓ cup milk (non-dairy or regular, use more as needed) 1 ½ teaspoons vanilla extract 8 ounces blueberries (fresh or frozen, about 1 cup) Instructions: Preheat Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly. Mix Dry Ingredients: In a large bowl, whisk together the flour, ¾ cup of sugar, baking powder, and salt. Combine Wet Ingredients: In another bowl, whisk together the oil, egg, milk, and vanilla extract. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in Blueberries: Gently fold in the blueberries. Fill Muffin Tin: Divide the batter evenly among the muffin cups. Sprinkle the tops with the remaining tablespoon of sugar. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.