Blueberry muffins

Ingredients 110g/4oz plain flour 110g/4oz butter 65g/2½oz caster sugar 2 free-range eggs 1½ tsp baking powder 125g/4½oz blueberries, or equivalent in frozen blueberries pinch nutmeg double cream, to serve Preparation method Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight. Technique: Creaming butter by hand Creaming butter by handWatch technique0:50 mins Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.