Preheat & Prep Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it. Let me explain why temperature matters: 375°F gives you that quick initial rise. It’s what creates those bakery-style domed tops.

Mix the Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Whisking aerates the flour slightly. It seems small, but it helps.

Combine the Wet Ingredients In a separate bowl (or honestly, just a large measuring cup), whisk together oil, eggs, milk, and vanilla until smooth. Oil keeps muffins moist longer than butter. Butter gives flavor. Choose your mood.

Bring It Together (Gently!) Pour wet ingredients into dry ingredients. Stir with a spatula just until combined. The batter will look slightly lumpy. That’s good. Overmixing activates gluten and gives you dense muffins. Stop early. Trust it.

Add the Blueberries Toss blueberries with 1 tablespoon flour before folding them into the batter. This helps prevent sinking. Fold gently. You want streaks of blueberry, not purple batter soup.

Fill & Sprinkle Divide batter evenly among muffin cups—about ¾ full. Sprinkle coarse sugar on top if using. It adds crunch and sparkle.

Bake Bake for 18–22 minutes, or until tops are golden and a toothpick inserted comes out with a few moist crumbs. Not wet batter. Not bone dry. Moist crumbs.

Cool (But Not Too Long) Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Or eat one warm. I won’t judge.