Blueberry muffins

I hand-picked the blueberries, too! Those little blighters don't half take some picking!

Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you were warned!

Ingredients

375g plain flour

1 tablespoon baking powder

165g soft brown sugar

125g melted unsalted butter

2 eggs, lightly beaten

250 ml milk

185g blueberries - fresh or thawed

12 muffin cases

Method

Pre-heat your oven to 210 C /gas mark 6-7.

1. Sift the flour and baking powder into a bowl, stir in the sugar and make a well in the centre

2. Mix the eggs and butter together

3. Fold the eggs and butter into the flour. Don't overmix - you want the batter to be lumpy. Honestly.

4. Fold in the blueberries

5. Spoon the mixture into the cases and bake for 20 minutes.

6. Cool on a wire rack.