1. Preheat oven to 375 degrees F and Grease your muffin pan.

2. In a large bowl mic together all the dry ingredients.

3. In a smaller bowl, mix the vinegar and milk. Let sit for at least 5 minutes.

4.  Add milk/vinegar mixture and oil to the dry ingredients. Mix lightly, just until everything comes together. Transfer the dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.)

5. Scoop 1/4C of batter into greased muffin slots. Press blueberries onto tops of each “scuffin.”

6. Bake 14-15 minutes.

**Note: because I like the blueberries evenly distributed among my scuffins and because I like them on the top of my scones, I put the blueberries on last on the tops of the scuffin globs, but you can mix them right in the dough if you so desire.