Preheat oven to 400 degrees F

Place liners in muffin tins

Whisk together dry ingredients, reserving 1-2 tablespoons of dry mixture for later use

Pour oil into a 1-cup glass measuring cup

Beat egg and add to oil

Fill measuring cup with the oil and egg mixture to the 1 cup mark with milk

Beat until well combined

Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix

Add berries to bowl and sprinkle with reserved dry mixture, toss to coat

Gently fold berries into batter

Divide batter into muffin tin, fill ⅔ full

Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean

Serve warm or room temperature

Store leftovers in airtight container 4 to 5 days