# Required Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (180 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/3 cup vegetable oil (80 ml)
07 - 2/3 cup whole milk (160 ml)
08 - 1 teaspoon pure vanilla extract
09 - 1 large egg
→ Fruit
10 - 1 cup fresh or frozen blueberries (140 g), do not thaw if frozen
→ Optional Topping
11 - 2 tablespoons coarse sugar for sprinkling
# Preparation Steps:
01 - Preheat oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk together vegetable oil, whole milk, vanilla extract, and egg until smooth.
04 - Gently fold the wet ingredients into the dry mixture until just combined, taking care not to overmix.
05 - Carefully fold fresh or frozen blueberries into the batter, preserving their shape.
06 - Divide batter evenly among the prepared mini muffin cups, filling each approximately three-quarters full.
07 - Optionally, sprinkle coarse sugar atop each muffin for a crunchy texture after baking.
08 - Bake for 13 to 15 minutes, or until a toothpick inserted in the center emerges clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Arrange cooled mini muffins in a decorative basket lined with a cloth napkin for presentation.
