250g/9 oz self-raising flour
2 x 5ml spoons (2 teaspoon) baking powder
1/2 x 5ml spoon (1/2 teaspoon) salt
100g/4 oz caster sugar
1 egg beaten
250ml/8 floz buttermilk
50g/2 oz melted butter
150g/5 oz blueberries
- Sift together the flour, baking powder and salt and stir in the sugar. Beat in the egg, buttermilk and melted butter and beat the batter until it is smooth. Stir in the blueberries.
- Pour in the batter into 12 greased muffin tins.
- Bake the muffins in the oven preheated to 220 degrees C, 425 degrees F or Gas Mark 7 for 20 - 25 minutes until they are well risen and firm but springy to the touch.
- Cool the Muffins in the tins for 2 to 3 minutes then turn them out. Serve with clotted cream.
Other firm soft fruits can be substituted for blueberries, blackcurrants and redcurants. Both give lovely results
You can start these the night before i.e. make the batter and then in the morning beat the mixture well and then stir in the fruit just before cooking, serve warm and fresh for breakfast/brunch but however and when you make them savour and enjoy them.