- 375g ( 13oz) Plain Flour
- 1 tablespoon baking powder
- 165g 5 3/4 oz soft brown sugar ( I use muskavado)
- 125g ( 4 ½ oz) butter, melted
- 2 eggs lightly beaten
- 25ml Milk
- 185g ( 6 ½ oz) blueberries
Preheat the oven to 210 degrees c. Line a muffin tin with muffin cases. Sift the flour and baking powder into a large bowl. Stir in the sugar and make a well in the centre.
Add the combined melted butter, eggs and milk all at once and fold until just combined. Don’t over mix – the mixture should look lumpy.
Fold in the blueberries. Spoon the batter into the muffin cases and bake for 20 minutes until golden brown. Cool on a wire rack.