Instructions

• Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, sugar, salt, and baking powder together in a large bowl.
• Add the oil and egg to a measuring cup. Pour in enough milk to reach the 1-cup line, then whisk until combined. Whisk in the vanilla.
• Pour the liquid mixture into the dry ingredients and stir gently with a fork just until combined. The batter will be thick; do not overmix.
• Fold the blueberries into the batter with a spatula, using a few gentle turns so the berries stay intact.
• Divide the batter among the muffin cups, filling each about halfway. Sprinkle the reserved tablespoon of sugar over the tops.
• Bake for 15 to 20 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool briefly before serving.