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110g/4oz plain flour
65g/2½oz caster sugar
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
double cream, to serve
Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.