Ingredients

• 1½ cups all-purpose flour

• ¾ cup brown sugar

• 2 teaspoons baking powder

• A pinch of salt

• ⅓ cup vegetable oil

• 1 egg

• ⅓ cup milk, or more as needed

• 1 cup fresh blueberries

• A couple teaspoons of demerara sugar (optional).

Makes 6 muffins.

Method

1. Preheat oven to 375°F.

2. Place muffin / cupcake liners into muffin tin.

3. In a large mixing bowl, combine dry ingredients.

4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to reach the 1-cup mark. Combine with flour mixture, being careful not to overmix.

5. Fold in blueberries.

6. Fill muffin cups right to the top.

7. Sprinkle a pinch of demerara sugar on each muffin (optional).

8. Bake for 25 to 30 minutes until an inserted skewer comes out clean.

9. Let stand for 5 minutes, then lift the muffins out of the pan, and transfer to wire rack to cool.

Notes

• I had some homemade ginger sugar so I used that instead of demerara sugar in the muffin pictured above.

• These are amazing with a bit of salted cultured butter.