Blueberry Muffins

1. Preheat the oven to 195˚C or 185˚C fan.
2. Line a 12 hole muffin tray with muffin cases or grease the muffin tins with butter.
3. Mix the flour, baking powder and salt in a small bowl.
4. In a large mixing bowl, cream the softened butter and sugar with electric beaters until it is pale and fluffy.
   
5. Add the eggs one at a time, beating after each one.
6. Next, add the milk and vanilla and beat these in.  The mixture may look curdled at this point but don’t panic – all will be fixed when you add the flour!
7. Add the dry ingredients and with a wooden spoon, mix them in quickly until just combined.  The key to a light fluffy muffin is not to overmix.
   
8. Scatter the blueberries over and mix them just enough to distribute them evenly through the mixture.
   
9. Spoon the mixture evenly into the muffin cases – the mix should come almost up to the top of the muffin indentations. You can then sprinkle a little granulated sugar over the top of each of the muffins.
   
10. Bake in the centre of the oven for 25-30 minutes.  The tops should be golden brown and the muffins cooked through. You can sift over some icing sugar before serving.
    
    

Variation

For Raspberry and Coconut muffins, substitute the blueberries for 2 Cups of raspberries (frozen are fine) and 1 Cup of desiccated coconut.