Eggless Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1/2 teaspoon kosher salt
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 cup blueberries
• 1 ½ cups buttermilk
• 1 teaspoon apple cider vinegar
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 425º F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture.
3. In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
4. Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy.
5. Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
6. Bake at 425 º F for 5 minutes. Reduce oven temperature to 375 º F and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.