Blueberry muffins

Makes 8.My sister Blanaid makes the yummiest muffins — seemingly in minutes.

225g (8oz/2 cups) white flour

½ tsp salt

1 level tbsp baking powder

140g (5oz/1 ½ cups) caster sugar

85g (3oz/¾ stick) butter

1 egg

½ tsp vanilla essence

170ml (6floz/¾ cup) milk

110g (4oz/1 cup) blueberries or raspberries

One muffin tray lined with muffin papers. Preheat the oven at 200°C/400°F/gas mark 4-5.

Sieve the flour, salt, baking powder in a bowl.

Stir in the sugar. Rub in the butter until it looks like breadcrumbs. Combine the beaten egg, vanilla essence and milk and add to the dry mixture.

Combine with a fork to give a wet consistency. Fold in the blueberries or raspberries gently.

Spoon into the muffin cases. Bake for 20-25 minutes until well-risen and golden. Cool on a wire rack and dust with icing sugar.