Preheat the oven to 400°F (200°C). Line a muffin tin with 8 paper liners.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate medium bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be lumpy.
Fold in the fresh blueberries carefully to avoid breaking them.
Divide the batter evenly among the 8 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins bake, heat a large skillet over medium heat. Add the turkey sausage links and cook, turning occasionally, until browned and cooked through, about 10 to 12 minutes.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
Serve the blueberry muffins warm alongside the cooked turkey sausage links.