Blueberry Muffins in 30 Minutes

Instructions:

1. Preheat the oven to 375°F (190°C). Grease mini muffin tins thoroughly with non-stick spray or line them with mini paper liners.
2. In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated to prevent them from sinking.
3. In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until no clumps remain.
4. In a large bowl, beat the egg, then whisk in the milk, oil, and vanilla until the mixture is smooth and pale.
5. Pour the dry ingredients into the wet mixture, stirring with a spatula only until the flour streaks disappear.
6. Gently fold in the floured blueberries.
7. Use a small scoop to fill each mini muffin cavity about 3/4 full.
8. Bake for 12–15 minutes until the tops are set, barely golden-brown, and spring back when lightly touched.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.