Preheat oven to 400 degrees. Place 8 paper liners into a standard-size muffin pan. (Tip: Adding a tablespoon of water to the 4 empty muffin cups will help the muffins bake evenly.)

In a large bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, and the salt.

Break an egg into a 2-cup measuring cup, then pour in enough milk (1/3 cup or more) to fill to the 1-cup line. Add the oil and vanilla and stir until all combined.

Pour the liquid mixture into the dry ingredients and stir with a fork just until combined—do not over mix or the muffins will be tough. Gently fold in blueberries.

Divide batter between the paper-lined muffin cups and fill to the top. Sprinkle each muffin with the extra sugar. 

Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out with crumbs, not wet batter. Cool muffins completely on a wire rack.