NB: This also works dairy free with a plant based butter and plant milk

1. Cream the butter and sugar together in a large bowl.

2. In a smaller bowl weigh out your baking powder and flour and add the salt. Pour about 1/2 of the flour into the butter and sugar and whisk in - an electric whisk works best.

3. Beat in an egg then add remaining flour, whisk then add remaining egg. Add milk slowly, you may not need the entire 75ml you are just looking to thin the batter down slightly so it becomes easier to whisk (whisk should leave trails on the top) but not overly runny.

4. Stir through the blueberries as evenly as you can.

5. Line a muffin tin with 9 muffin cases (leave a hole or two free in the middle if you can) 3/4 fill each muffin cases with the batter then fill extra holes of with hot water to help evenly bake. The hot water is not completely necessarily it just helps give a more even bake, but you can omit if you don't have the room.

6. Place in oven preheated to gas 6/200c for 25-30 mins, once evenly browned remove from the oven and allow to cool on a cooling rack.