Blueberry and Raspberry Muffins

Preheat the oven to 190 C/375 F and grease two 12-count muffin tins (recipe makes roughly 18 so you’ll only need to grease 6 holes in the second tin).

Place the flour, baking powder, bicarb (baking soda), caster sugar and berries into a large bowl. Stir together until just combined and all the fruit is covered in flour. This will stop them from sinking.

Place the eggs into a medium sized bowl and beat lightly. Add in the milk, melted butter and vanilla extract and mix together briefly.

Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Mix slowly and stop as soon as the mixture comes together; otherwise you will end up with tough muffins.

Divide the batter between the muffin tins, filling each hole to the top (this was just over 2 tablespoons of batter for me). Place the muffins in the oven for 20-25 minutes until risen, golden on top and an inserted skewer into the centre comes out clean. Remove tins from the oven and set on a rack. Leave muffins to cool in the tins for at least 10 minutes before transferring to a wire rack to cool completely.

Cooled muffins will keep in an airtight container at room temperature for up to 5 days.

Recipe adapted from Food Network.