Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.

In a mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well.

In another bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until thoroughly combined.

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. Then gently fold in the blueberries.

Divide the batter equally among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

While the muffins are baking, crack the eggs into a bowl, season with salt and pepper, and beat until well combined.

Heat a non-stick skillet over medium heat and add a small amount of butter or cooking oil.

Pour the beaten eggs into the skillet and cook, stirring gently with a spatula, until the eggs are scrambled and cooked to your desired consistency. Remove from heat when done.

Brew coffee according to your preference.

Plate the freshly baked blueberry muffins alongside the scrambled eggs.

Pour coffee into cups and add sweetener and creamer if desired. Enjoy!