Whisk together the flour, sugar, salt, and baking powder.
Reserve about 1-2 Tbsp of the dry mixture.
Add the oil to a glass measuring cup, then carefully beat the egg into the oil.
Add the milk to the measuring cup, beating well until combined.
Add the wet ingredients to the dry ingredients and stir well to combine, but do not over mix.
Carefully add the berries to a bowl and sprinkle with the reserved dry mixture.
Gently fold the berries into the batter.
Divide the batter into the muffin tins, fill about 2/3 full. Remember batter will be thick - see note.
Bake at 400*F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or room temp.
Store leftovers in an airtight container.
Notes
These can be made with any gluten-free 1:1 all-purpose flour. I use Better Batter.This batter does not pour. It is not like cake batter, it will be a spreadable batter. It can be scooped out then spread in the muffin tin. It is important not to overmix. If yours is too thick, add milk a tablespoon at a time but remember it is meant to be a thick batter.