Blueberry muffin

Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it with a bit of oil or butter.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients together thoroughly.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Carefully fold in the fresh blueberries into the batter. Be gentle to avoid crushing the berries.
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups in your tin. Fill each cup about 2/3 full.
Bake in the preheated oven for approximately 20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
After cooling in the tin, transfer the muffins to a wire rack to cool completely.
Enjoy your homemade blueberry muffins!
These muffins are best enjoyed fresh but can be stored in an airtight container for a couple of days. You can also freeze them for longer storage, and simply reheat in the oven or microwave when you're ready to enjoy them again.