Warm blueberry muffins

Ingredients
Makes 12. Takes 45 mins.

When you don’t feel like the whole palaver of pudding but still crave a little sweet, cakey thing, these fragrant blueberry muffins are just the ticket, served warm from the oven. Cutting the blueberries in half helps the purple juices bleed through the cake.

200g blueberries
200g plain flour
2tsp baking powder
125g caster sugar
175ml milk or buttermilk
2 eggs
150ml vegetable oil

Heat the oven to 180C/Gas mark 4. Lightly oil the muffin tin moulds. Cut the berries in half.

Sift the flour and baking powder into the sugar. In a separate bowl, whisk the milk, egg and oil together until smooth.

Make a well in the centre of the flour mixture, and quickly, lightly, beat in the liquid mixture. Fold in the berries and spoon the batter into the muffin moulds.

Bake for 25 minutes or until risen and golden, and cool on a wire rack. Serve while still warm, or eat the same day