Blueberry muffins

Method

1. Heat oven to 200°C. Line a 12-hole muffin tin.
2. Whisk dry ingredients. Whisk wet ingredients separately.
3. Pour wet into dry; mix until just combined (~8 stirs). Fold through most blueberries.
4. Divide between cases; top with remaining berries.
5. Bake 5 minutes at 200°C, then 180°C for 13–15 minutes until a skewer comes out clean.

Tip: Don’t overmix. No buttermilk? 250 ml milk + 1 tsp vinegar, stand 5 minutes.