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Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, sugar, salt, and baking powder.
In a separate bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.
Toss the blueberries with 2 tablespoons of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter.
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips:
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