Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and blueberrys. Add to the flour with the remaining ingredients. Combine quickly without overworking (itâ€™s fine if there are some lumps left â€“ you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
Leave in the tin for a few minutes before turning out. When cool, theyâ€™ll keep in an airtight tin for two/four days. (Can also be frozen for up to 1 month.)