Blueberry bran muffins

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.