# What Goes In:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup vegetable oil
07 - 2/3 cup whole milk
08 - 1 teaspoon pure vanilla extract
09 - 1 large egg
→ Fruit
10 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
→ Optional Topping
11 - 2 tablespoons coarse sugar for sprinkling
# How to Make It:
01 - Preheat oven to 375°F. Line a mini muffin pan with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk together vegetable oil, whole milk, vanilla extract, and egg until fully blended.
04 - Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing for tender muffins.
05 - Carefully fold in the blueberries, ensuring even distribution without crushing them.
06 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle coarse sugar atop each muffin for a crunchy texture, if desired.
08 - Bake for 13 to 15 minutes until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10 - Arrange mini muffins in a basket lined with a cloth napkin for an appealing presentation.
