275g/10oz Odlums Cream Flour

2 teaspoons Baking Powder

Pinch of Salt

125g/4oz Caster Sugar

75g/3oz Butter (melted)

2 Eggs (beaten)

300ml/½ pint Milk

125g/4oz Blueberries

2 tablespoons Shamrock Brown Sugar (optional)


  1. Preheat oven to 200°C/400°F/Gas 6. Grease or line muffin tins with paper cases.
  2. Sieve flour, baking powder and salt into a mixing bowl. Stir in the caster sugar.
  3. In a separate bowl beat the melted butter, eggs and milk together until frothy,   add to the dry ingredients.
  4. Gently mix all together with a fork until evenly combined, then, stir in the blueberries.
  5. Divide the mixture between the muffin tins. Sprinkle the brown sugar on top of each muffin, if used and bake for about 20 minutes.
  6. Allow muffins to cool in the tins then transfer to a wire tray to cool completely before serving.