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!
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
Pre-heat your oven to 210 C /gas mark 6-7.
Sift the flour and baking powder into a bowl, stir in the sugar and make a well in the centre
Mix the eggs and butter together
Fold the eggs and butter into the flour. Don't overmix - you want the batter to be lumpy. Honestly.
Fold in the blueberries
Spoon the mixture into the cases and bake for 20 minutes.
Cool on a wire rack.