Blueberry muffins

• 2 1/4 cups self-raising flour
• 90g butter, chopped
• 3/4 cup firmly packed brown sugar
• 125g fresh blueberries
• 1 cup milk
• 2 eggs, lightly beaten

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
2. Step 2
   Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.
3. Step 3
   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 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.