Instructions: Wash the blueberries and stew to soften in a scant tablespoon water.

Set aside when softened. Measure into a large mixing bowl the flour sugar baking powder and walnuts.

Mix together.

Beat together the egg milk and oil. Stir the egg mixture into the dry ingredients.

Fold in the cooked blueberries.

Take care not to overmix.

Divide the mixture between 9 deep lined muffin tins or 12 lined bun tins.

Put the shelf on the third set of runners from the top in the roasting oven.

Slide in the muffin tins and bake for 10 to 15 minutes until risen and golden brown.

Muffins are quick and easy to make but they must be eaten when freshly made. Serve with butter for breakfast.

Makes 9 large or 12 small muffins

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