Heat your oven to 180 degrees celsius. (360 F)
In a medium sized mixing bowl place the dry ingredients (flour, sugar and salt)
Use a fork or whisk to combine them. (I do this instead of sifting)
In a measuring jug, add the oil, egg and vanilla.
Top the measuring jug up with milk until you have 1 and a half cups of liquids.
Whisk these wet ingredients together using a fork or whisk.
Add the wet ingredients to the dry, combine to make the muffin batter being careful to not over mix.
Fold in the blueberries.
Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe, but you can also grease the tray if you prefer.
Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
Cool for 5 mins in the tin, before cooling on a rack.
Enjoy