In a time of crisis, one of the best things to do is to get baking. If nothing else, it’ll use up those things of baking powder and bicarb. that’ve been sitting in your cupboards since forever, and are long out of date. Or is that just me?

Anyway, these are excellent breakfast muffins. Or afternoon tea muffins. Or just any-time-of-day muffins.

blueberry and raspberry muffin


360g plain flour

370g caster sugar [granulated]

1 and a half tsp baking powder

Half tsp bicarb. of soda

375ml buttermilk [300ml soured cream + 75ml milk]

1 egg

1tsp vanilla extract

70g butter, melted

250g fresh blueberries [half and half blueberries and raspberries, frozen]

Blueberry and raspberry muffins

How to:

Mix flour, sugar, baking powder and bicarb. in a bowl. In a jug, mix buttermilk, egg and vanilla extract. Stir into dry mix, then gradually add the melted butter. When the batter is smooth, add the berries.

Divide into muffin cases (should get at least 12 muffins) and bake at 170C/gas mark 3 for approx. 20-25 minutes.