I apologize for the lack of photos in this post; due to an accident in the kitchen involving a canister of flour and my greasy hands, I wasn't able to take any photos of the batter. For what it's worth, they turned out great.
1.5 cups flour
3/4 cup white sugar
1/2 teaspoon salt
1/3 vegetable oil
2 teaspoon baking powder
1/3 cup milk
Blueberries! I used some of our 10+ pounds from the you-pick farm up the street. I'm guessing I used 3/4 cup of them, but you could use as much or as few as you'd like.
Preheat the oven to 400 degrees F and prepare the muffin tins. I used cupcake papers, but a plain greased muffin tin would work just fine. Combine the flour, sugar, salt, and baking powder in one bowl. Measure out vegetable oil and mix in the egg and milk. Add it with the flour mixture and fold in the blueberries. Fill the cupcake papers (or the muffin tin) to about 3/4 full; these puff up quite a bit and if you overfill the spots, it will get a little messy. Bake for 20 minutes or until a toothpick comes out clean.