1: Preheat the oven to 200°C/Fan 180°C/ Gas 6. Line a 12-hole muffin tin with paper cases.

2: Using a freestanding mixer fitted with the beater attachment or an electric hand mixer and bowl, cream together the butter and sugar until the mixture is light, pale and fluffy.

3: Gradually add the eggs, beating well after each addition. Then pour in the milk, a little at a time, mixing lightly as you add it to the batter.

4: Sift together the flour, baking powder and salt and gently fold into the batter, being careful not to overwork the mixture as it could make the muffins tough. Ts fine if the batter seems a bit lumpy. Use a large metal spoon to fold in the blueberries – try not to squish them!

5: Using a dessertspoon, drop even dollops of the muffin mixture into the paper cases, filling each one about two-thirds full. Bake for 18-20 minutes, until the muffins are lightly golden brown, springy to the touch and a skewer inserted into the centre comes out clean.

6: Let the muffins cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely they will keep stored in an airtight container for a couple of days, but they’re best enjoyed right away.