by Bethany
2 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp Salt
3/4 cup Sugar
1 cup Milk (regular, soy, or rice)
1/3 cup Vegetable or Canola Oil
1 T. Vanilla Extract
1 T. Apple Cider Vinegar (or white vinegar)
1 1/2 cups Blueberries (fresh or frozen)
Preheat oven to 375*
Light grease or spray muffin tins or use cupcake liners.
Combine Flour, Baking Soda, Salt
In a separate bowl, combine Sugar, Milk, Oil, Vanilla, and Vinegar. Mix well.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375* for 22 minutes.
Remove from oven and allow to cool 5 minutes before removing from pan.
Makes 12 Muffins
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