Ingredients
3/4 cup whole milk1/4 cup lemon juice2 cups all-purpose flour3/4 cup sugar1 tablespoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon salt1 large egg, room temperature, lightly beaten1/4 cup vegetable oil1 cup fresh or frozen blueberries
Preparation
In a small bowl, mix milk and lemon juice; set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.
