3/4 cup milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cups 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
Directions
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 in flour mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 22-24 minutes or until center of muffin springs back when lightly touched.
Makes 1 dozen.
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