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Wonderfully light and fluffy and bursting with sharp-sweet blueberries, these muffins are great as a make-ahead breakfast or fruity afternoon pick-me-up. With just six ingredients this blueberry muffin recipe is sure to become a firm favourite, and is a great way of using up a glut of berries. See method
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Freezing and defrosting guidelines
To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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