Makes 12
INGREDIENTS
115g/4oz/1/2 cup butter
75g/3oz plain chocolate, chopped
200g/7oz/generous 1 cup granulated sugar
1 egg, lightly beaten
250ml/8fl oz/1 cup buttermilk
10ml/2 tsp vanilla essence
275g/10oz/2/1/2 cups plain flour
5ml/1 tsp bicarbonate of soda
175g/6oz/generous 1 cup fresh or frozen blueberries, thawed
25g/loz plain chocolate, melted, to decorate

Preheat the oven to 190°C/375°F/ I Gas 5. Grease 12 deep patty tins, or use paper liners. In a medium saucepan over a medium heat, melt

the butter and chocolate until smooth, stirring frequently. Remove from the heat and leave to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour and bicarbonate of soda until just blended. (Do not overblend;

although the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon the batter into the prepared bun tins, filling to the top. Bake for 25-30 minutes, until a skewer or cake tester inserted in the centre

comes out with just a few crumbs attached. Remove the muffins in their paper liners to a wire rack immediately (if left in the tin they will go

soggy). To decorate, drizzle with the melted chocolate and serve warm or cool.

Tags: blueberries, chocolate, Muffins

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