Combine flour, 3/4 cup sugar, salt and baking powder.
Pour oil into a 1 cup measuring cup. Add the egg and enough milk to reach the 1-cup line on the measuring cup.
Mix oil mixture with the dry ingredients and stir until blended.
Douse blueberries with a small amount of flour (this will keep the blueberries from falling to the bottom of the muffin while baking). Fold into the batter.
Fill muffin cups right to the top. Sprinkle with 1/4 cup sugar (or to taste).
Bake for 20 to 25 minutes, until the top springs back when lightly touched in the center of the muffin.