Blueberry muffins

Delicious and quick to make, these muffins are packed with blueberries! During blueberry season, you can of course use wild blueberries instead, but other small fruits work well too. I baked these in ramekins this time, but traditionally they are baked in a muffin tin.

Makes 12 muffins.

Note: I baked them in ramekins and ended up with 6 really large muffins, extending the baking time accordingly.

Ingredients for the blueberry muffins:

• 250 g plain flour
• 2 teaspoons baking powder
• 125 ml milk
• 2 large eggs
• 125 g butter, melted and cooled
• 150 g caster sugar
• 1 teaspoon vanilla extract
• a pinch of salt
• 300 g blueberries (250 g for the batter + 50 g for the tops)

For decoration:

• 250 ml double cream, chilled
• 2 teaspoons icing sugar
• blueberries, for decoration

All the ingredients should be at room temperature.

In a large bowl, whisk together the eggs, milk, melted butter, sugar and vanilla extract until combined. Sift the flour and baking powder directly into the wet ingredients and add the salt. Mix briefly, just until combined; do not overmix. Add 250 g of the blueberries and gently fold them into the batter with a spatula.

Line a standard muffin tin with paper cases. Divide the batter evenly between the cases, filling each about ¾ full. Scatter the remaining 50 g blueberries over the tops.

Bake the blueberry muffins at 180°C for about 25 minutes, until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin for a few minutes, then transfer to a wire rack to cool completely.

Whip the double cream with the icing sugar. Decorate the muffins with the whipped cream and scatter with additional blueberries.

Enjoy!