A recipe from the Good Food collection.
3 cups (375 g/12 oz) plain flour
1 tablespoon baking powder
3/4 cup (140 g/4⅔ oz) soft brown sugar
125 g (4 oz) butter,melted
2 eggs,lightly beaten
1 cup (250 ml/8 fl oz) milk
1 cup (155 g/5 oz) blueberries
icing sugar,for sprinkling
Preheat oven to hot 210°C (415°F/Gas 6–7). Brush a 6-hole large muffin tin with melted butter or oil. Sift flour and baking powder into a large bowl. Stir in sugar;make a well in centre.
Add combined melted butter,eggs and milk all at once;stir until just blended. (Do not overmix;the batter should look quite lumpy.)
Fold in blueberries thoroughly but lightly. Spoon batter into tin. Bake 20 minutes or until golden brown. Loosen with a knife and transfer to a wire rack to cool. Sprinkle with icing sugar.
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