Makes 12

Ingredients

• ½ cup butter, plus extra for greasing tins
• 1¼ cup sugar, plus one tablespoon
• 2 eggs
• 2 cups flour, plus one tablespoon
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups fresh blueberries

Procedure

1. Preheat oven to 375 degrees. Cream the butter and 1 ¼ cup of sugar together and beat until light. Add the eggs one at a time, beating between each addition. Sift the flour, salt and baking powder together.
2. Using a rubber spatula to avoid over-mixing, add the butter mixture to the flour mixture and then add the milk. Remove 2 heaping teaspoons of the blueberries, mash them with a fork and stir them into the mixture.
3. Toss the remaining blueberries with the remaining tablespoon of flour and then add to the mixture. Grease 12 muffin tins and fill each halfway. Sprinkle the remaining sugar on top of the muffins and bake for 30 minutes. Let cool in the tins for thirty minutes before loosening each gently with a knife and serving.

From One Big Table, to be published by Simon and Schuster, 2007