100g plain flour
2tsp baking powder
100g butter (diced, room temperature )
75g castor sugar
100g blueberries (fresh or frozen )
1 vanilla pod
Cut the vanilla pod down the centre. Scrape out the seeds and add them to the butter (pods can be placed in a closed jar of castor sugar for vanilla sugar ).
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, making sure they are incorporated into the mixture.
Sift together the flour and baking powder and gently fold into the butter mixture. Gently stir in half the blueberries (if using frozen stir them in frozen so they hold their shape ).
Spoon into the prepared muffin tins, filling each case two thirds of the way. Gently press 4-5 blueberries on to the top of the mixture.
Bake at 200C for 18-20 minutes, until a skewer comes out clean.
To download Trevor’s delicious recipes please go to the Athlone Springs Facebook page.