Cooking Instructions:

Preheat your oven to 375°F to 425°F. Line a 12-cavity muffin pan with paper liners to prevent sticking and make cleanup easier.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure to blend the dry ingredients thoroughly for even distribution.

In a separate bowl, combine the oil, eggs, milk, and vanilla extract. Mix well until the ingredients are well incorporated.

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to overmix, as this can make the muffins tough.

Gently fold in the blueberries, ensuring they're evenly distributed throughout the batter.

Fill each muffin cup about 1/2 to 2/3 full of batter. For an extra touch of sweetness, sprinkle a little sugar on top of each muffin before baking.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool slightly before transferring to a wire rack.

Extra Tips:

For added flavor and moisture, consider incorporating sour cream or buttermilk into your recipe. Blueberry muffins are versatile enough to pair with bacon or sausage, making them a great addition to any brunch spread.

You can also experiment with variations such as adding lemon zest for a rejuvenating twist or topping the muffins with a crumb topping made from flour, sugar, and melted butter.

Don't forget to adjust the sugar levels based on your taste preference and the sweetness of the blueberries.