Blueberry Muffins

For 2 servings

• plain flour150 g
• baking powder1 tsp
• Pinch of salt
• caster sugar80 g
• large egg1
• milk100 ml
• butter, melted60 g
• vanilla extract1/2 tsp
• fresh or frozen blueberries100 g

1. 1

   Preheat the oven to 180°C (fan 160°C) and line a 6-hole muffin tin with paper cases.

2. 2

   In a large bowl, mix the flour, baking powder, salt and sugar together.

3. 3

   In a separate bowl or jug, whisk the egg, milk, melted butter and vanilla extract together.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined, a few small lumps are fine, do not overmix or the muffins will turn out dense.

5. 5

   Gently fold in the blueberries. If using frozen, do not thaw them first, this stops the batter turning purple.

6. 6

   Divide the batter evenly between the muffin cases, filling each about three quarters full.

7. 7

   Bake for 18 to 20 minutes, until golden on top and a skewer inserted into the centre comes out clean.

8. 8

   Leave to cool in the tin for 5 minutes before transferring to a wire rack.