100 g butter
225 g self-raising flour
100 g soft brown sugar
100 – 150 g fresh blueberries
2 tbsp honey or golden syrup
125 ml milk
Milk can be replaced with natural yoghurt or buttermilk.
Method for blueberry muffins
Pre-heat the oven to 180°C.
If you decide to replace milk with buttermilk, shake the buttermilk well before measuring it.
Rub the butter and flour together until they look like breadcrumbs. Add in sugar, give it a stir and beat the eggs with a whisk until mixed. Spoon out the honey and add to the buter and flour mixture.
Add the milk and give the mixture a stir, then fold in the blueberries. Line mini or large muffin tins with paper cupcake holders, or spray the pan with a non-stick vegetable spray.
Bake the small muffins for about 10 to 12 minutes, or about 20-25 minutes for bigger muffins.