Blueberry Muffins ( Traditional )

Heat the oven to 400?. Grease just the bottoms of 12 regular-size muffin cups , or line each cup with a paper baking cup. If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Break off any stems. Beat the milk, oil, vanilla and egg in a large bowl with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded. Carefully stir in the blueberries. Spoon the batter into the greased muffin cups, dividing batter evenly among them. You can use an ice-cream scoop for this if you have one. Bake 20 to 25 minutes or until golden brown. Immediately remove muffins from the pan to a wire cooling rack. Serve warm or cool. Makes 12 regular-size muffins