Blueberry Muffins Recipe

• 2 cups of flour
• 4 teaspoons of baking powder
• ½ teaspoon of salt
• ½ cup of castor sugar
• 100 grams / 4 oz of butter
• 1 cup of milk
• 1 egg
• 1 - 1½ cups of frozen or fresh blueberries
• 1 tablespoon of white sugar
• ½ teaspoon of cinnamon

Preheat the oven to 220°C, 420°F or gas mark 7. Sift the flour, baking powder and salt into a large bowl and then add the castor sugar. Melt the butter in a medium sized saucepan. Remove from the heat and add the egg and milk. Beat together. Add the blueberries to the dry ingredients. Fold in the butter, milk and egg mix taking great care not to over mix or the muffins will be heavy. Spoon the mixture into greased muffin tins ¾ full. Combine the white sugar and cinnamon and sprinkle over themuffins. Bake for 12 to 15 minutes or until the muffins spring back when lightly pressed. Remove from the oven and stand for a few minutes before lifting from the tins.

Variation: try replacing the blueberries with raspberries or blackberries.

(Makes 12 muffins)