1. Mix the flour with the baking powder and sugar.
2. In a separate bowl, whisk the eggs, milk and melted butter.
3. Pour the wet ingredients into the dry and stir only until just combined.
4. Gently fold in the blueberries.
5. Divide into muffin cases, filling them two thirds full.
6. Bake at 190°C for 20-22 minutes. Test with a skewer.
Tip: Do not overmix – a slightly lumpy batter gives tall, fluffy muffins.
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