Blueberry Muffins

2 1/4 cups self-raising flour

90 g butter, chopped

3/4 cup firmly packed brown sugar

125 g fresh blueberries

1 cup milk

2 eggs, lightly beaten

Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan

Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar

Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined

Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of muffin comes out clean

Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.