Maple-Glazed Blueberry Muffins

Ingredients:
For the muffins:

100g butter (soft, so it mixes easily)
140g golden caster sugar (regular sugar works too)
2 large eggs
140ml buttermilk (or regular milk with a squeeze of lemon juice added, about 1 tbsp)
1 tsp vanilla extract
200g flour
100g blueberries

For the maple glaze:

100g icing sugar (also called powdered sugar)
2 tbsp maple syrup

Method:

1. Prepare to Bake
Preheat your oven to 180°C/160°C fan/gas 4 (basically, warm it up so it’s ready when we are).
Line a 12-hole muffin tin with paper cases (or just grease the tin if you don’t have cases).

2. Mix the Wet Ingredients
Grab a big bowl. Toss in the butter (100g) and sugar (140g) and mix them, it should look creamy.
Crack in the eggs, one at a time, mixing after each.
Pour in the buttermilk (140ml) and a splash of vanilla extract (1 tsp). Stir everything together until it’s a nice, smooth batter.

3. Add the flour
Sift in the flour (200g), this just means shake it through a sieve or strainer to get rid of any lumps.
Gently fold the flour into your wet mixture. 

4. Add Blueberries
Toss in the blueberries (100g) and give it all a gentle mix. You want the blueberries spread out, but not smashed.

5. Fill the Cases
Spoon the batter into your muffin cases (or tin). Aim to fill each one about two-thirds full, so they have room to rise.

6. Bake!
Pop the tin in the oven for about 20-25 minutes. You’ll know they’re ready when they’ve puffed up, turned golden, and a toothpick stuck in the middle comes out clean.