3/4cupgranulated sugarplus 1 tablespoon for muffin tops
1 1/2teaspoonsvanilla extract
6 to 8ouncesfresh or frozen blueberriesabout 1 cup frozen blueberries
Preheat oven to 400º F
In a large bowl whisk flour, sugar, baking powder and salt,
Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide the batter between the muffin cups filling about ½ full.