Blueberry Sunrise Muffins

Ingredients

All-purpose flour

2 cups

Granulated sugar

1 cup

Baking powder

3 teaspoons

Salt

1/2 teaspoon

Milk

1 cup

Vegetable oil

1/2 cup

Egg

1 large

Vanilla extract

1 teaspoon

Fresh blueberries

1 cup

Turbinado sugar

2 tablespoons (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. These are your wet ingredients.
4. Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix as it can result in tougher muffins.
5. Gently fold the fresh blueberries into the batter, ensuring they're evenly distributed.
6. Using a scoop or two spoons, distribute the batter into the prepared muffin cups, filling each about 2/3 full. For a bit of sparkle and crunch, sprinkle the tops with turbinado sugar, if desired.
7. Bake the muffins for 20-25 minutes, or until they're golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Blueberry Sunrise Muffins warm, with a pat of butter or a drizzle of honey, if you like.