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Yields: 12 - 18 muffins
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Preheat oven to 400 degrees F. Line muffin tin with paper liners and set aside.
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Sift together flour, sugar, baking powder and salt.
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In a separate, larger bowl, whisk milk, oil and egg.
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Add dry ingredients into wet ingredients slowly (I did it in thirds) and mix with a wooden spoon. Add blueberries and fold.
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Fill each lined portion of your muffin tin, filling it about 2/3 of the way. Bake for 20 minutes and allow to cool for a couple of minutes before serving. Enjoy!