Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5 and line a 12-hole muffin tin with paper cases. Use a fork or potato masher to crush 150g of the blueberries with the lemon juice and 2 teaspoons of the caster sugar – you want totally squashed berries, but don’t mash so much you end up with only pulp. Set aside a handful of the remaining blueberries for the tops and toss the others with ½ teaspoon of flour. Sift the rest of the flour with the cornflour, salt, baking powder and bicarb into a mixing bowl. Stir in the remaining caster sugar.
2. In a jug, whisk together the buttermilk, cream, melted butter and vanilla. Whisk in the eggs. Mix the wet ingredients into the dry until just about combined, then fold in the crushed blueberries followed quickly by the floured whole blueberries.
3. Divide the mixture among the muffin cases and add the reserved blueberries to the tops. Sprinkle generously with the granulated or demarara sugar and bake for 22-24 minutes until well risen and golden on top – a skewer inserted into a spongey bit should come out clean. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely (or eat when they’re still just warm). These will also freeze well.