Bilberry Muffins



  • 350 g (12 oz) sifted plain flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 100 g (4 oz) softened butter
  • 100 g (4 oz) sugar
  • 1 egg
  • 225 g (8 oz) fresh bilberries
  • 150 ml (¼ pint) milk


Sift together flour, baking powder and salt and set aside. Cream butter, add sugar a little at a time, and continue creaming until mixture is smooth and fluffy. Beat in the egg vigorously, stir in flour combination and milk, alternating them but beginning and ending with flour. Fold in bilberries and spoon into well-greased patty tins. Bake in a pre-heated oven 200˚C (400˚F, Mark 6) for 25–30 minutes.

This is an American recipe adapted from The American Heritage Cookbook by Bullock.