140g butter

3 heaped tablespoons honey
2 eggs
1 ½ cups plain or GF flour
2 tsp baking powder
1/4 tsp salt
¾ cup milk
¾ cups fresh blueberries
1 tablespoon flour extra
½-3/4 c store-bought custard

METHOD

Preheat the oven to 180 C. Grease and dust with flour a 12-hole muffin tin or 8 mini-loaf tin.

Cream the butter and honey with a beater on high speed until pale and fluffy.
Add the eggs one at a time, beating well after each.
Mix the dry ingredients together and add half of it to the creamed mixture along with half the milk. Stir until just combined. Add the remaining dry ingredients and milk and mix until you have a smooth batter.
Dust half a cup of the blueberries in the extra flour (leaving ¼ cup of fruit for the topping) and fold these gently through the batter.

Spoon the mixture into the holes to fill to three quarters - you will have some batter left over. Make a small dent in each and fill with a heaped teaspoon of custard. Roughly cover the custard by spooning the rest of the cake batter over it and finally, top each muffin/cake with a few fresh blueberries.

Bake for 30-35 mins until a skewer comes out clean. Cool in the tin for 15 mins then remove to cool. Dust with icing sugar. Lovely served with more custard.