Preheat oven to 425F. Spray 36 mini muffin tins with bakers spray
In a bowl combine flour, baking powder, sugar and salt, whisk to blend
In another large bowl add milk and lemon juice, whisk and let sit 1 minute
Whisk in egg, butter and vanilla
Stir in flour mixture until mostly smooth, the batter will be thin. Don't be tempted to add more flour, they will puff up light and tender in the oven
Fill mini muffin pans 2/3 full with batter
Add 2 to 3 fresh blueberries to each muffin. 3 if the bleberries are small, 2 if large
Bake 9 to 10 minutes until puffed and golden and a toothpick inserted in area without a blueberry comes out clean
Cool on pans about 1 to 2 minutes before removing to a rack to cool. Run a thin knife around any that stick to pans to remove.
Serve with warm maple syrup for serving
