2 cups plain flour
1 cup caster sugar
1 large egg, lightly beaten
1 tsp vanilla extract
1/2 cup Maxigenes Goat milk (premade)
150g fresh blueberries
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
Preheat the oven to 200°C and grease or line a muffin tin with paperliners.
In a medium bowl, whisk together the flour, baking powder and salt.
In a separate bowl mix the butter and sugar for a few minutes untillight and fluffy. Add in the egg and vanilla extract.
Gradually stir in the flour mixture, alternating with the milk untilcombined.
Add the blueberries into the batter and fold gently with a spatula untilevenly distributed.
Scoop the batter into the prepared muffin tin.
Bake for about 25-30 minutes or until lightly golden. Let the muffinscool in the pan for about 10 minutes, then transfer the muffins to a wire rackto cool completely.