# What You Need:
→ 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:
01 - Preheat the 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 blended.
03 - In a separate bowl, whisk vegetable oil, whole milk, vanilla extract, and egg until the mixture is uniform.
04 - Gently fold the wet ingredients into the dry mixture until just incorporated; avoid overmixing to maintain tenderness.
05 - Carefully fold the blueberries into the batter to distribute evenly without breaking them.
06 - Spoon the batter evenly into the prepared mini muffin cups, filling each about three-quarters full.
07 - If desired, sprinkle coarse sugar atop each muffin for a crunchy, sweet finish.
08 - Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10 - Arrange the cooled mini muffins in a decorative basket lined with a cloth napkin for presentation.
