Blueberry Muffin

Ingredients:

200 g flour
80 g of caster sugar
20 g of brown sugar
125 ml low-fat milk
60 ml of canola oil
1/2 tsp lemon juice or white vinegar
1 tsp baking soda
1/2 tsp salt
1 medium egg
2/3 cup frozen or fresh blueberries

1. Whisk the egg in a large bowl for ~1 minute. Add in milk+lemon juice and oil and whisk until combined.
2. Add in the sugar and whisk until sugar is dissolved. Then, add salt and baking soda and whisk until there are no apparent foaming.
3. Sift and add flour into the wet mixture and mix thoroughly just until there are no apparent chunks of flour. DO NOT OVER MIX (this will make your muffin tough)
4. Line your baking tray with muffin cups and add a tablespoon of your batter into each cup. Add few of your blue berries and add another 2-3 tablespoons of batter until the blueberries are all covered. Then add a few more berries on the top and fill the rest of the cups until 2/3 way full.
5. Preheat the oven at 200 C and bake about 20-25 minutes. Turn your baking tray after 15 minutes of baking to get even baking.