Step 1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.

Step 2

Measure the milk into a 2-cup size liquid measuring cup. Add the vinegar and mix. Set aside.

Step 3

Add the flour, sugar, salt and baking soda to a bowl and whisk together to combine.

Step 4

Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.

Step 5

To the milk mixture, add the egg, vanilla and vegetable oil and whisk them together with a fork.

Step 6

Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.

Step 7

Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.

Step 8

Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).

Step 9

Put your muffins in the oven and immediately lower the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Bake at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.