Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners (I love parchment paper ones; they peel off easily).

In a small bowl, combine the milk and apple cider vinegar. Let it sit for a few minutes while you prep the rest.

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Add the milk mixture, maple syrup, vanilla, oil, and apple sauce. Stir until just combined — don’t overmix!

Gently fold in the berries. Be careful not to crush them too much.

Divide the batter evenly between the 12 muffin cups.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Let them cool on a wire rack — they are even better once cooled.