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8 medium sized muffins or 4 large

  • 1½ cup (210 g) all purpose flour 
  • ¾ cup (150 g) white granulated sugar 
  • 2 tsp baking powder 
  • ¼ salt 
  • 1/3 cup (80 ml) vegetable oil 
  • 1/3 cup milk (I like to use whole milk) 
  • 1 tsp vanilla 
  • 1 large egg 
  • 1 cup (100 g) blueberries, rinsed 
  • 3-4 tbsp coarse sugar to sprinkle on top (optional)


1. Pre-heat oven at 400ºF (204ºC).

2. In a large bowl mix all purpose flour, sugar, baking powder and salt. Set aside.

3. In a small bowl combine the oil, milk, vanilla extract and large egg and mix well.

4. Pour the milk and egg mixture into the flour mixture and mix to combine. Add 1-2 more tbsp of milk if you notice that the mixture is dry, which tends to happen when the air temperature is hot and dry. Now, fold in the blueberries.

5. Spoon the batter into prepared muffin cups. I like to line mine with cupcake liners for easy cleanup and I only fill each one about 3/4 full.

6. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Take them out of the oven and let them cool on a cooling rack for about 10 minutes before serving.