Maple-glazed blueberry muffins

• plain flour↗250g g
• baking powder↗1 ½ tsp tsp
• bicarbonate of soda↗1 tsp tsp
• granulated sugar↗140g g
• unsalted butter↗100g g

  melted

• buttermilk↗50g g
• large eggs↗2
• maple syrup↗50g g

  plus 1.5 tbsp for the topping

• vanilla extract↗1 tsp tsp
• blueberries↗175g g

  plus extra for the top

• icing sugar↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.

2. 2

   Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.

3. 3

   Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.