Directions
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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Mix dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt.
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Prepare wet mixture: In a separate bowl, whisk oil, egg, milk, and vanilla until smooth.
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Combine: Gradually mix the wet into the dry just until moistened. Don’t overmix.
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Toss blueberries with 2 tbsp flour (this helps prevent them from sinking), then fold into the batter.
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Scoop batter into the muffin liners, filling ¾ of the way.
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Top with coarse sugar if desired for a bakery-style crunch.
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Bake for 20–25 minutes or until a toothpick inserted comes out clean.
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Let cool in pan for 5 minutes, then transfer to a wire rack.
Variations
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Use Greek yogurt instead of milk for a richer crumb
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Add lemon zest for a fresh zing
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Substitute blueberries with raspberries or chopped strawberries
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Storage
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Room temp: Keep in an airtight container for up to 3 days.
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Fridge: Store for up to 5 days
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Freezer: Freeze for up to 2 months, individually wrapped
Time & Yield
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Yield: 10–12 muffins
Tools Used
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Muffin tin
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Two mixing bowls
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Measuring cups/spoons
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Whisk & spatula
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Ice cream scoop (optional)
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