If you've had enough of blueberry muffins, then vary them with blackberries, blackcurrants, redcurrants, raspberries or boysenberries. This is a good basic recipe for adding variations.

Ingredients

• 3 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 125 grams butter
• ¾ cup caster sugar
• 2 cups fresh or frozen berries
• grated rind of 2 lemons or oranges
• 2 eggs, lightly beaten
• 1¼ cups milk

Topping, optional

• ¼ cup flour
• 2 tablespoon brown sugar
• 2 tablespoons butter

Method

1. Sift the flour, baking powder and salt into a bowl. Rub in the butter until the mixture resembles fine crumbs.
2. Toss through the sugar, berries and rind. Make a well in the centre.
3. Beat the eggs and milk together and pour in. Blend with a slotted spoon.
4. Three-quarters fill 16 greased muffin tins. Sprinkle the topping evenly over the muffins.
5. Bake at 220ºC for 15-20 minutes untikl the muffins are well risen and golden (do not cook too high in ther oven, midway or just above is fine). Cool on a cake rack for a few minutes before serving.

Topping, optional

1. Rub the butter into the flour and brown sugar until crumbly. Sprinkle on top of the muffins before baking.