The trick is to not mix them too much once the wet ingredients are added to the dry. It keeps the muffins tender
1 1/2 cups flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
zest from 1 lemon (optional)
1/3 cup oil (coconut, vegetable, applesauce)
1 egg
milk to fill measure to 1 cup (about 1/2 cup)
1 tsp vanilla
1 cup blueberries
Mix together dry ingredients in a large mixing bowl
Mix zest, oil, and 1 egg in a glass measuring cup. Add milk to measuring cup to fill liquids to 1 cup line, then add vanilla and mix together
Gently mix wet ingredients in with dry ingredients. Fold in blueberries
Line muffin pan with 12 liners (or spray well with non stick spray). Divide batter between cups. Sprinkle tops with sugar.
Bake at 400 x 18-20 minutes.
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