250 g (8 oz) plain flour
50 g (2 oz) bran
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon vanilla extract
250 ml (8 fl oz) buttermilk
50 ml (2 fl oz) rice bran, groundnut or sunflower oil, plus extra for greasing
125 g (4 oz) blueberries
Mix together the dry ingredients in a large bowl until well combined. Lightly beat the eggs in a large jug, then stir in the vanilla extract, buttermilk and oil.
Pour the wet ingredients into the dry ingredients, then add the blueberries and fold in gently using a large metal spoon until only just combined.
Using a spring-back ice-cream scoop or large metal spoon, divide the mixture among the sections of a lightly oiled or paper-case-lined 12-hole muffin tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until risen, golden and firm. Transfer to a wire rack to cool slightly before serving warm.
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