Blueberry Muffins

Ingredients

• 1 tsp double-acting baking powder 
• 0.5 tsp bicarbonate of soda 
• 250 g blueberries 
• 375 ml buttermilk 
• 1 large eggs 
• 360 g flour plain
• 1 tsp salt 
• 370 g caster sugar 
• 70 g butter unsalted melted
• 0.5 tsp vanilla extract 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• hand mixer
• wooden spoon
• skewers
• muffin tray

Directions

1. Preheat oven to 170c/325f, gas mark 3.Line a 12-hole muffin tin with paper cases.
2. Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.
3. Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
4. Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.Spoon the mixture into the paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.