Blueberry muffins

250g (9oz) self-raising flour

1 level teaspoon baking powder

50g (2oz)softened butter

75g (3oz) caster sugar

175g (6oz) blueberries

grated rind of 1 lemon

2large eggs

250ml(9fl oz) milk

1.     Pre-heat the oven to 200°C/fan 180°C/Gas 6. Place muffin cases in 12-hole muffin tin.

2.     Measure the flour and baking powder into a large bowl. Rub in the butter with the fingertips until the mixture resembles fine breadscrumbs. Stir in the sugar, blueberries and the grated lemon rind.

3.     Mix together the eggs and milk, then poor the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency. Spoon the mixture into the prepared tins or paper cases, filling almost to the top.

4.     Bake in the pre-heated oven for about 20-25 minutes until well risen, golden and firm to the touch. Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a few minutes on a wire rack. serve warm.