I love blueberry and raspberry muffins but I don’t like them too sickly sweet and artificial tasting. These are not heavy on the sugar, gorgeously fruity and heavenly split in half and buttered with a cup of tea.

Makes 12

Ingredients

275g self raising flour

1 teaspoon baking powder

2 eggs

75g caster sugar

225ml milk

100g butter

1 teaspoon vanilla extract

85g blueberries

85g raspberries

Icing sugar to dust over – approx 1 tablespoon

Method

Pre heat oven to 200c / 180c fan

Line your muffin tin with muffin cases ( slightly larger than the fairy cake ones).

Literally throw all the ingredients into the mixing bowl except for the blueberries and raspberries. You gently fold these in once you have whisked the mixture and it is smooth and creamy.

Spoon evenly into the muffin cases.

Place in the centre of the oven and bake for approx 22 minutes.

Allow to cool on a wire rack and then dust over with icing sugar.