- 325g (11oz) plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- 185g (6oz) unrefined caster sugar
- 300ml (10fl oz) buttermilk
- 2 eggs, lightly beaten
- 1tsp vanilla essence
- 125g (4oz) unsalted butter, melted
- 200g (6½oz) fresh or frozen blueberries
- 2tbsp demerara sugar
- Heat the oven to 190°C (gas mark 4). Grease a 12-case muffin tin or line with paper cases.
- Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a large bowl.
- In a separate bowl, whisk the buttermilk, eggs, vanilla essence and melted butter together. Pour the egg mixture into the flour mixture and stir until just combined. Don't over-mix; the batter should not be smooth. Fold through the berries.
- Divide the mixture evenly between the cups and sprinkle the tops with demerara sugar. Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before turning out on to a wire rack.
If you can't find buttermilk, use 100ml (3½fl oz) of natural yoghurt mixed with 200ml (6½fl oz) of milk. Raspberries, blackberries or strawberries make a great substitute for the blueberries. Muffins are delicious served warm and are best eaten on the day they are cooked.