Blueberry Muffins

Preheat the oven to 400°F and line a muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined.
In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy.
Fold the blueberries into the batter carefully, ensuring they are evenly distributed without overmixing.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.