11 oz/300g self-raising flour 2 tsp baking powder 4 oz/125g soft brown sugar 2 large eggs, beaten 6fl oz/175ml milk 2 oz/50g melted butter 8 oz/230 g fresh blueberries pinch of salt
Line a muffin tin with paper muffin cases. Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, eggs, milk and butter and mix with a wooden spoon until well combined. Quickly mix in the blueberries and spoon the mixture into the paper cases. Cook towards the top of the oven for 20 minutes until risen and golden and just firm to the touch. Cool slightly on a wire tray - eat either warm or cold.
These muffins can be frozen for up to 4 weeks.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!