BLUEBERRY MUFFINS WITH CREME FRAICHE

Steps:

• Sift the flour with the baking powder into a large bowl, stir in the sugar and the salt. Break the egg into a second bowl, then beat in the buttermilk or milk. Stir in the melted butter, then pour the mixture into the flour. Stir for half-a-dozen strokes. Then stop. The mixture will be a bit lumpy. No matter. Divide half the mixture between the bun tins. Drop a few blueberries into each tin, then add the remaining mixture. Bake in the centre of the oven for 20 minutes or until firm and golden. Cool slightly, then slide a knife round the outside of each muffin to loosen it from the tin and serve with creme fraiche and a fork.