Blueberry muffins

Mix 250 g self-raising flour with 125 g caster sugar. Whisk 2 eggs with 100 ml oil and 150 ml milk, stir into the dry ingredients just until combined, then fold in 150 g blueberries. Divide between 12 muffin cases and bake at 180°C fan (200°C conventional) for 20–25 minutes, until risen and golden.

Yes—fold them into the batter while still frozen, just before baking, so they bleed less colour and don’t make the mixture watery. Add a couple of minutes to the baking time if needed, and check the centre with a skewer.

Yes. Replace some of the milk with Greek yoghurt; loosen thick yoghurt with a splash of milk so the batter is easy to stir. It makes a thicker batter, so fold gently and avoid mixing until smooth.

Yes: use it in place of plain flour and leave out any baking powder in the recipe. Mix only until the flour disappears; overworking the batter can make the muffins tough.

Put the batter in paper cases supported by silicone muffin cups or small heatproof tins, leaving room for the tops to rise. Air-fry at 160°C for about 12–16 minutes; check the middle with a skewer and cook a little longer if wet batter clings to it.

Cool them completely, then keep them in an airtight container at room temperature for up to 2 days; a paper towel underneath helps absorb moisture. Freeze individually for up to 3 months and thaw at room temperature.

Have one with tea or coffee, or split and lightly toast it for breakfast. A little butter or plain yoghurt works well alongside the sweet berries.

It is a small, individually baked cake, usually made with a quick-mix batter rather than a yeast dough. In the UK, “muffin” can also mean a flat, yeasted English muffin, which is a different food.