Preheat your oven to 400°F and spray your muffin tin—or use these cute reusuable muffin liners.
In a large mixing bowl, use a whisk or hand mixer to cream together oil and sugar until smooth.
Add egg and whisk to combine.
Add 1 and 1/2 cups flour, baking soda, and salt and whisk again, ensuring the batter is smooth and free from lumps.
Whisk in your milk and vanilla extract until you're left with a smooth batter.
Toss your blueberries in 1 tablespoon of flour to coat them and add the coated berries and chocolate chips to your muffin batter. Use a spatula to fold in the blueberries and chocolate, careful not to overmix.
Use a cookie scoop or large spoon to fill muffin cups, leaving about 1/2 inch of space at the top for the muffins to rise. Add a little sprinkle on top of each muffin (optional) to get a crunchy muffin top.
Bake for 15-17 minutes until a toothpick comes out clean. Enjoy warm!