Wild Blueberry Muffins
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Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with paper muffin cases.
Melt the butter and let it cool slightly. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. In a jug, mix together the buttermilk, egg and melted butter. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the bilberries.
Spoon the batter into the muffin cases and bake for 25-30 minutes, until golden and firm. Transfer to a wire rack and eat while still slightly warm.
The Hedgerow Cookbook: Cooking with foraged food by Caro Willson & Ginny Knox (National Trust Books). Image credit Cristian Barnett.
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