Preheat your oven to 375F

Grease your muffin tin and add muffin liners.

Gather all your ingredients, measure everything then set aside.

In a large bowl, whisk together oil, egg, milk, and vanilla extract.

In a separate bowl, whisk together flour, sugar, baking powder, and salt.

Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.

Gently fold in blueberries to avoid crushing them.

Divide the batter evenly among 12 muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.