Darlings, before you proceed, wash those greasy little ‘mitts’ of yours – Ta very muchly!

Pre-heat your oven to: 200*C / 180*C Fan / 400 *F / gas mark 6.

In a large mixing bowl, with a wooden spoon beat the room temperature butter until light and creamy.

Now, gradually add the sugar, then the beaten egg and vanilla essence – mix well!

Using a separate mixing bowl, sift the flour about 2 or 3 times – this will help to make the muffins nice and light.

Add the baking powder and mix together until thoroughly distributed. Reserve 1/4 cup (approx.40g) of flour to coat the blackberries and elderberries with.

Darlings, using yet another mixing bowl, coat your blackberries and elderberries with the reserved flour – this will prevent the berries from bleeding during cooking. Set the berries to one side.

To the butter/sugar/egg mixture – add 2 heaped dessertspoons of flour, followed by 2 or 3 glugs of whole milk. Repeat until the flour and milk are finished, then mix well with a wooden spoon.

Carefully add the flour coated blackberries and elderberries, then with your delicate hand and dessertspoon please mix with caution to avoid any damage to the berries – Much obliged!

Now, dollop the mixture evenly between the muffin cases. Top with blackberries, elderberries and a sprinkling of porridge oats.

Place on the middle shelf of oven. Bake for 5 minutes, then turn down the temperature to 180*C / 160*C Fan / 360 *F / gas mark 4.

Bake for a further 15 minutes or so, until muffins have risen and are slightly sun-kissed – How pleasant!

Darlings, enjoy with a generous slather of slightly salted West-Country butter, or any jam of choice!