Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line 10 cups of a standard-sized muffin tin with paper liners. Fill each of the remaining two cups with two tablespoons of water to help the muffins bake evenly.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Pour the oil into a measuring jug and crack in the egg. Use the Avonmore Lactose Free Milk to fill the jug to the 250ml mark. Add the vanilla and whisk to combine well.
Pour the wet ingredients into the bowl with the dry ingredients. Use a fork to bring mixture together, until just combined into a thick batter; do not over-mix. Fold in the blueberries.
Divide the batter between the 10 muffin cups. Sprinkle a little sugar on top of each muffin.
Bake for 15-20 minutes or until a toothpick inserted into the centre of a muffin comes out with crumbs, not wet batter.
Transfer the muffins to a wire rack to cool.
Serve with a glass of chilled Avonmore Lactose Free Milk.