Pre-heat your oven to 200°C/400°F/Gas Mark 6
Place 12 muffin cases in a 12 holed muffin tin.

Add the flour, sugar, salt and baking powder to a large bowl and mix well. Measure the oil, vanilla extract & milk into a jug together and stir into the flour mixture. Stir to just combine, no need to overdo it. Add the egg and, again, just stir it in to combine. Add in the blueberries and, again, stir in to combine with the mixture.

Spoon around two teaspoons into each case, sprinkle a little bit of granulated sugar over the top of each muffin and bake for around 15-20 minutes until they are a light golden colour (as per picture).

Remove each muffin from the tin and place on a wire rack to cool completely. I won’t even say how long they’ll keep for because they’ll be gone in no time!