Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together 2 cups flour, sugar, salt, and baking powder.
In a separate medium bowl, combine vegetable oil, egg, milk, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be lumpy.
In a small bowl, toss the blueberries with 2 tablespoons flour to coat them. This helps prevent sinking.
Gently fold the coated blueberries into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.