1 3/4 cups All purpose flour
3/4 cup Sugar
1/2 tsp Salt
2 tsp Baking powder
6 tbsp Vegetable oil
1 Egg, beaten
1/2 cup Milk
1 1/2 tsp White Vinegar
1 tsp Vanilla extract
1 cup Fresh blueberries
In a bowl, mix milk and vinegar well. Set aside.
In a mixing bowl, add flour, sugar, salt and baking powder. Mix this flour mixture.
Fold in the blueberries.
Add in milk, vinegar mixture, oil, egg, vanilla extract and mix just until incorporated.
Do not over mix. Let it rest for 15 minutes.
Prepare your muffin tin by greasing the tops and line them with muffin liners.
Divide batter into 8 muffin cups. Sprinkle a little sugar on top of each muffin.
Preheat oven at 450 F. Bake for 10 minutes.
Reduce heat to 350 F. Bake an additional 10-12 minutes or until tops are no longer wet.
Let cool slightly and then Serve.
You can store them in an airtight container for 2 to 3 days.