Blueberry Muffin

Preheat the oven to 200°C fan (210°C conventional). Grease a muffin tin or place paper liners in the cups.

In a bowl, mix the flour, baking powder, and raw cane sugar well.

Melt the butter and beat it together with the egg and milk until evenly combined.

Add the wet ingredients to the flour mixture and stir quickly into a smooth batter.

Carefully fold the blueberries into the batter.

Distribute the batter into the muffin cups, filling them evenly.

Bake the muffins for about 20 minutes until golden brown.

Let the muffins cool briefly, remove them from the tin, and transfer to a wire rack to cool completely.

Finally, dust the cooled blueberry muffins with powdered sugar.