Blueberry and rhubarb muffins with clotted cream

Method

1. Place the water, sugar and lemon juice together in a thick-bottomed pan and bring to the boil.

2. Add the rhubarb and cook until soft. Remove and set aside.

3. Set the oven to 200C/gas 6. Melt the butter and leave to cool a little.

4. Combine all the dry ingredients in a large bowl and mix well.

5. In a measuring jug, beat together the buttermilk, egg and melted butter.

6. Pour the wet ingredients onto the dry and carefully combine taking care not to over work the mixture.

7. Fold in the blueberries. Spoon the mixture into well-greased muffin tins.

8. Make well in the centre of each with a teaspoon and spoon in a little rhubarb. Bake for 20 minutes.

9. Serve warm, with clotted cream.

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Ingredients

For the muffins

75g unsalted Butter
0.5 tsp Bicarbonate of soda
200g plain flour
2 tsp Baking powder
75g caster sugar
1 pinch Salt
200ml Buttermilk
1 large egg
100g Blueberries

For the rhubarb

100ml water
75g caster sugar
1 lemon, juice
100g rhubarb, cut into 4cm pieces

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