Easy Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar, plus 1 Tbsp. for muffin tops
1/2 cup teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3-1/2 cup milk
1 1/2 teaspoon  vanilla extract
6-8 oz fresh or frozen (not thawed) blueberries (about 1 cup)

1. Heat oven to 400°F
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring cup that holds at least 1 cup.  Add the egg then fill the jug to the 1 cup line with milk.  Add vanilla and whisk to combine.
4. Add milk mixture to the dry ingredients then use a fork to combine. Do not over mix.  Fold in the blueberries.
5. Divide the batter between muffin cups.  Sprinkle a little sugar on top of each muffin.
6. Bake muffins 15-20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. (For mini muffins, the baking time will be less---around 9-11 minutes.)

*To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.

*To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.