In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

Bake the Muffins

Preheat the oven to 375°F (190°C). Line a muffin tin with liners. Divide the batter among the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.

Scones

Make the Scone Dough

In a bowl, combine flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined.

Shape and Bake the Scones

Preheat the oven to 400°F (200°C). Turn the dough onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Croissants

Prepare the Dough

In a bowl, mix flour, yeast, sugar, and salt. Warm the milk slightly and add to the mixture. Knead until smooth and let it rise for 1 hour.

Shape and Bake the Croissants

Roll out the dough into a rectangle, spread softened butter over two-thirds of the dough, fold the unbuttered third over the other two layers. Roll out again and cut into triangles. Roll each triangle from the base to the tip. Let rise for 30 minutes and brush with egg wash. Bake at 400°F (200°C) for 15-20 minutes.