Instructions:

Ingredients: 350 g plain flour 12 tulip cupcake cases 3 tsp baking powder 1 generous pinch salt 200 g vanilla caster sugar 2 eggs 240 ml buttermilk 120 ml sunflower oil 1 tsp vanilla extract 225 g blueberries 1 tbsp demerara sugar Equipment: Muffin tray for 12 Mixing bowl Whisk Recipe Description: Preheat an oven to 220ºC. Sit large muffin cases into a muffin tray in preparation for the mixture Weigh the flour, baking powder, salt and caster sugar into a bowl, then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl. Pour the wet stuff into the dry stuff, then mix gently until fully combined, taking care not to overwork the mixture. *Too much stirring causes chewy muffins. Drop about ¾ of the blueberries into the batter and mix in. Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Dot the leftover blueberries on top of the muffins and sprinkle with the brown sugar. Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean too Allow to cool in the muffin tins for 10 minutes before serving