This recipe is adapted from BH&G.
1 3/4 cups all purpose flour
1/3 HEAPING cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup oil (I used canola oil)
1 teaspoon vanilla extract
3/4 cup fresh blueberries (frozen can work)
Preheat oven to 400 degrees. Grease 12 regular sized muffin cups (pam works great). In a medium bowl combine flour, sugar, baking powder, and salt. Set aside. In another bowl combine egg, milk, oil, and vanilla. Add the wet mixture to the dry mixture bowl all at once. Stir until just moistened. Fold in the blueberries. This is a thick batter. Lumps are good. Spoon batter into cups, no more than 2/3rds full. Bake for 18-20 minutes.
These muffins DO rise and make rounded tops, so don't overfill the muffin cups like I tend to do (which is why I usually end up with 10 overflowing muffins lol). Since the batter is so thick, the blueberries don't all fall to the bottom like they do in other recipes I've tried. I also prefer fresh blueberries over frozen ones. I really do notice a big difference, so use fresh if possible.