# What You Need:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - ⅓ cup vegetable oil
07 - ⅔ cup whole milk
08 - 1 teaspoon pure vanilla extract
09 - 1 large egg
→ Fruit
10 - 1 cup fresh or frozen blueberries, unthawed if frozen
→ Optional Topping
11 - 2 tablespoons coarse sugar
# Directions:
01 - Set the oven to 375°F and prepare a mini muffin pan with paper liners or grease each cup lightly.
02 - Whisk flour, sugar, baking powder, baking soda, and salt thoroughly in a large bowl.
03 - In a separate bowl, whisk together vegetable oil, milk, vanilla extract, and egg until well blended.
04 - Carefully fold the wet mixture into the dry ingredients just until combined, avoiding overmixing.
05 - Gently fold in the blueberries, ensuring even distribution throughout the batter.
06 - Spoon the batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle coarse sugar lightly over each portion for a crisp, textured crust.
08 - Bake muffins for 13 to 15 minutes or until a toothpick inserted into the center emerges clean.
09 - Allow muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10 - Arrange the cooled mini muffins in a basket lined with a cloth napkin for serving.
