Pour over the dry ingredients, whisk to combine.

Mix the blueberries with 1 tbsp flour.

Add blueberries in the cake mixture and use a large spatula to gently fold through the blueberries.

Spoon the mixture into the prepared muffin holes until full. Sprinkle the tops with raw sugar.

Reduce the oven temperature to 180ºC and bake the muffin for 25 - 30 minutes. It may be necessary to drop the temperature about 10 minutes before the end of baking time if the muffins are starting to brown on top.

To test if the muffins are done, push the top gently to feel that it is firm and turn one out of the tray and see that the bottom has coloured.

Remove from the oven and allow to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.