Preheat oven to 400°F (200°C).

In a mixing bowl, whisk together flour, baking powder, and salt until well combined.

In a separate bowl, whisk sugar, milk, melted butter, egg, and vanilla extract until smooth.

Gently fold wet ingredients into dry ingredients with a rubber spatula until just combined. Do not overmix.

Lightly grease a mini muffin tin with cooking spray.

Spoon batter evenly into all 24 muffin cups, filling each about three-quarters full.

Add toppings of choice: place 2–3 blueberries in some cups, 2–3 strawberry chunks in others, and about 1 teaspoon mini chocolate chips in the rest. Leave some plain if desired.

Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden.

Let muffins cool in the pan for 2–3 minutes, then remove and transfer to a serving plate or rack.

Serve warm, plain or with maple syrup for dipping.