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
1. 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.
2. Add combined melted butter, eggs and milk all at once; stir until just blended. (Do not overmix; the batter should look quite lumpy.)
3. 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.