Easy Blueberry Muffin

Easy Blueberry Muffin Make 12 standard size muffins 1 1/2 cups all purpose flour 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling on the muffin tops 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup oil; (eg.canola, vegetable or grape seed) 1 large egg 1/3 – 1/2 cup milk; dairy or non-dairy are fine 1 1/2 teaspoons vanilla extract 1 cup fresh or frozen blueberries (if using frozen, Do NOT thaw first) Preheat the oven to 400F. Prepare the muffin tin, lining it with paper liners. In a mixing bowl, stir together the flour, sugar,salt and baking powder. In a 2 cup measuring cup, stir together the oil, egg, milk and vanilla with a fork. Using a fork, stir the wet ingredients into the dry ones and mix enough to combine but do not over mix. NOTE: Batter should be thick and you should be able to scoop it. If too runny add a tablespoon of flour at a time to thicken, if too thick add a tablespoon of milk at a time to thin. Add the blueberries and fold into the batter. Divide batter into the prepared muffin tin, sprinkle the tops with sugar and place into the preheated oven. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs but not wet. Remove and place onto cooling racks. Let sit for 5 minutes in the tins then move the muffins directly onto the cooling racks. Extra delicious when warm and fresh from the oven