Ingredients:

110g butter
65g caster sugar
2 medium eggs, beaten
1½ tsp baking powder
100g blueberries
110g plain flour

Method:

1. Line a muffin tray with paper cases
2. Cream the butter and sugar together in a large mixing bowl until pale and fluffy. Slowly add the beaten eggs, whisking constantly, until fully incorporated. Sift in the flour and baking powder, mix well, then carefully fold in the blueberries. Cover and chill for at least 1 hour.
3. When ready to bake, preheat the oven to 170°C. Spoon the chilled batter evenly into the muffin cases and bake for 20 minutes, until golden and risen.
4. Remove and allow to cool a little before turning out onto a wire rack. Serve and emjoy!