Homemade blueberry muffins, farm to table

Blueberries are coming in good at the farm and the hens are laying well
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Made some muffins this morning

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* 1 1/2 cups (195 grams) all-purpose flour
* 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
* 1/2 teaspoon kosher salt
* 2 teaspoons baking powder
* 1/3 cup (79 ml) vegetable oil
* 1 large egg
* 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
* 1 1/2 teaspoons vanilla extract
* 1 cup (170 grams or 6 ounces) fresh blueberries

Directions
Heat Oven and Prepare Muffin Cups
1. Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
1. Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
2. Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
3. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick -- see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Bake at 375-400 20-30 min