Blueberry Muffins

1 1/2 cups all purpose flour

3/4 cups granulated sugar

1/4 tsp salt

2 tsp baking powder

1/3 cup oil canola or veg

1 large egg

1/3-1/2 cup milk

1 1/2 tsp vanilla

6-8 ounces blueberries (about 1 1/2 cup)

**if you use frozen, do not thaw them**

Heat oven to 400 degrees. Line muffin tins with liners.

Add oil to a measuring cup that holds at least 1 cup, add the egg then fill to 1 cup line with milk. Add vanilla then whisk to combine.

In a mixing bowl combine all dry ingredients then add the milk mixture and combine. Do NOT overmix, batter will be thick. Fold in blueberries.

Divide batter between cupcake liners in the tin. Big-topped muffins should fill the liners to the top, smaller muffins should be filled 3/4 full.

**TIP: to bake evenly fill any empty spots in your tin 1/4-1/2 full with water while baking!**

Sprinkle muffins with white sugar if desired.

Bake 15-20 minutes or until tops are no longer wet and a toothpick inserted into the middle comes out dry. Place on cooling rack.

Store in a covered container on counter for up to 4 days, individually wrap in plastic wrap and freeze up to 4 months.