Ingredients:
270g plain flour
250ml buttermilk or sour cream
170g caster sugar
2 tsp baking powder
2 eggs
80mls vegetable or ground nut oil
150g blueberries
1/2 tsp vanilla extract
Method:
1. Preheat oven to 180c (350f) (gas mark 4). Sift your flour, baking powder and sugar together in a bowl. Stir to mix.
2. Break the eggs into a mixing jug with the buttermilk, oil and vanilla extract. Whisk until smooth. Along with the blueberries, stir into the dry ingredients until just combined.
3. Spoon mixture into cases.
4. Bake for 12-18 minutes depending on size: less for small muffins, more for large ones. They are ready when a cocktail stick just comes out dry.