# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup vegetable oil or melted butter
09 - 1 teaspoon pure vanilla extract
→ Fruit
10 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
→ Optional Topping
11 - 2 tablespoons coarse sugar
# Instructions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, vegetable oil or melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry mixture and gently combine just until no streaks of flour remain; do not overmix.
05 - Gently fold blueberries into the batter, ensuring even distribution without crushing the fruit.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle each with coarse sugar if desired.
07 - Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
