Blueberry muffins

Preheat oven to 190C. Line a 12 hole muffin tin with cases.

In a large jug, mix the egg, oil, buttermilk, vanilla and zest.

In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt. Gently mix in berries. With a rubber spoon or spatula, fold wet ingredients into dry. Be careful not to overmix as this will make the muffins tough.

Fill each case with the mixture – a good tip is to use an old school ice cream scoop, the ones they used at school dinners to dish up the mashed potato. I spotted them doing this in the Magnolia Bakery in New York!

Bake for 20-25 minutes or until a skewer comes out clean. If using frozen berries, they may take a bit longer. Leave to cool in the tin for a few minutes before transferring to a wire rack.

These are healthy muffins as you are using olive oil instead of butter and buttermilk is naturally low in fat – no compromise on taste though!