Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates a uniform dry mixture.
In a separate smaller bowl, whisk the almond milk, oil, and vanilla extract until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula or spoon, just until no streaks of dry flour remain. Do not overmix—this keeps the muffins tender.
Gently fold the blueberries into the batter, distributing them evenly without breaking the fruit or overmixing.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full to give room for rising.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. The aroma of baked blueberries should fill your kitchen.
Enjoy these moist, blueberry-packed muffins warm or at room temperature—they're perfect for breakfast or a snack.
