150g plain flour
2 TBS caster sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
1 egg lightly whisked
160ml almond milk (original)
30g unsalted butter (melted)
½ punnet fresh blueberries
Preheat oven 180º
Spray 6 non-stick muffin pans with olive oil
Place flour, sugar, baking powder and bicarb soda in a large bowl and whisk well to combine
Add the egg, gradually add milk, whisking constantly until the mixture is smooth. Whisk the butter in until smooth. Divide the mixture among the prepared pans.
Divide the mixture among the prepared pans
Push 2-3 blueberries into the top of each
Bake for 20 minutes or until golden
Set aside to cool slightly before removing the muffins from the pans. Transfer to a wire rack. Then serve with a little maple syrup over the top for extra sweetness.