Mini Blueberry Muffins

1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners
2. In a large bowl, whisk together the milk, vinegar, coconut oil, eggs, maple syrup, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger (if using), and salt. Mix until just barely combined. Dollop the jam over the batter. Add the blueberries. Gently stir 2-3 times to swirl the jam and berries into the batter. Do not overmix.
3. Divide the batter evenly among the prepared pan, filling 2/3 the way full. Bake 12 -14 minutes for mini muffins or 20-22 for regular muffins, until just set. 
4. Let cool 5 minutes, then run a knife around the edges to release. Enjoy warm or at room temperature.