Learn how to make moist and tender blueberry muffins at home! Loaded up with fresh blueberries, topped with coarse sugar and baked until golden brown, these are the perfect breakfast or morning snack! You can also use raspberries, strawberries, blackberries, make them triple berry, etc. Any berry will work for this recipe.\rbr\rbrWhat youll need:\rbr1 34 cups all-purpose (plain) flour\rbr34 cup white sugar\rbr12 tsp salt\rbr2 tsp baking powder\rbr3 ounces (6TBSP) vegetable oil\rbr1 large egg, beaten\rbr12 cup milk\rbr1 12 tsp white vinegar\rbr1 tsp vanilla extr\rbr1 cup fresh blueberries (or frozen, thawed first)\rbrcoarse sugar for topping\rbr\rbrIn a small bowl, combine milk and vinegar and set aside. (Alternatively, use 12 cup commercial buttermilk.)\rbrIn a large bowl combine flour, sugar, salt and baking powder. Mix well and add in blueberries and toss to coat. Add in milk and vinegar mixture, oil, egg and vanilla and mix just until incorporated. DO NOT OVER MIX! Mix only until no more dry ingredients remain. Let rest for 15 minutes.\rbrPrepare your muffin tin by greasing the tops (or entire cups if not using cupcake liners). Evenly divide batter into 8 muffin spots. Top with coarse sugar and bake in a preheated 450*F oven for 10 minutes, reduce heat to 350*F and bake an additional 10-12 minutes. Let cool slightly and then serve! Store in an airtight container. Makes 8 medium muffins.\rbr\rbr*For jumbo muffins, bake at 450*F for 12 minutes, reduce heat to 350* and bake an additional 12-14 minutes. Makes 6 jumbo muffins.\rbr**For mini muffins, bake at 450*F for 5 minutes, reduce heat and bake an additional 4-6 minutes. Makes 20-24 mini muffins.