Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.

In a large bowl, combine the flour, sugar, salt, and baking powder.

In a separate, smaller bowl, add the vegetable oil. To measure the milk, first add the egg to a 1-cup measure. Then, fill the rest of the cup with milk until it reaches the ⅔ mark (you should have a total of ⅔ cup of oil, egg, and milk combined). Pour this mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins tough.

Stir in the vanilla extract, then fold in the blueberries.

Divide the batter evenly between the muffin cups.

For the topping, mix together the sugar and nutmeg in a small bowl, then sprinkle over the tops of the muffins.

Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your homemade blueberry muffins!