Blueberry Muffins

300g, Fresh Blueberries
200g, Plain Flour 
155g White Sugar
2 tsp, Baking powder 
2 Eggs 
80ml, Milk 
80ml Vegetable oil

2 teaspoons, Vanilla extract 

1/2 teaspoon sea salt

1. First, preheat the oven to 205 °C and leave it while you do the prep.
2.  Whisk the dry ingredients (the flour, baking powder, sugar and salt) in a bowl until combined smoothly.
3. Mix all the wet ingredients (the oil, the vanilla extract, the milk and the egg) in a jug and whisk until blended evenly.
4. Add the wet ingredients to the bowl with the dry ingredients and stir until the batter blends and thickens.
5. Once the batter is perfectly mixed add the blueberries.
6. Before putting the batter in the muffin tin, gently grease the tin with oil to prevent sticking.
7. Divide the batter between the tin and add a sprinkle of sugar on top of each muffin and a couple of blueberries for a perfect finish.
8. Bake the muffins for 15-20 minutes, depending on their size. Then, insert a fork or toothpick into each muffin and check that the tops are not wet. If the fork comes out with no wet batter, that means the muffin is fully cooked.
9. Once ready, transfer to a cooling rack and store in a sealed plastic bag for up to 3 days at room temperature.

Instead of using eggs, you can use yogurt (Greek yogurt is a great option), banana or
flaxseeds.

There are also plenty of alternatives to cow milk, such as soy milk or almond milk, which really suit this recipe.