Method

Step 1

Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and blueberries together in a decent sized bowl and set aside.

Step 2

Stir the oil and egg, vanilla and buttermilk together in a jug and pour into the sugary blueberries (don’t worry if it’s a little bit juicy).

Step 3

Now, add the flour, baking powder and bicarbonate of soda (sieved) and gently fold/stir together until combined (don’t whisk).

Step 4

Quickly spoon into the paper cases. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.