1. Preheat the Oven

Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6. Line a 12-hole muffin tin with muffin cases.

2. Mix the Dry Ingredients

In a large bowl, sift the self-raising flour and baking powder together. Stir in the caster sugar.

3. Combine the Wet Ingredients

In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

4. Combine the Dry and Wet Ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix, as this can make the muffins tough.

5. Fold in the Blueberries

Gently fold the blueberries into the batter, being careful not to crush them.

6. Fill the Muffin Cases

Using a spoon or an ice cream scoop, divide the batter evenly between the muffin cases, filling each about two-thirds full.

7. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.

8. Cool and Serve

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.