Ingredients for 8 servings

¾ teaspoons Salt
1 Tablespoon Baking Powder
1 Tablespoon Vanilla Extract
1 Tablespoon White Vinegar
2 whole Eggs
2-½ cups Milk
3 cups All-purpose Flour
3 Tablespoons Sugar
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving

Directions

Preheat the oven to 425°. It will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!