I love to make these muffins in the summer with fresh-picked blueberries.
- 3/4 cup milk
- 1/4 cup lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
- 1 cup fresh or frozen blueberries
- 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; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.