My girls L O V E Bilberry Muffins. And they L O V E helping me bake them. Years ago, I found a great recipe in Louise Pickford’s book al fresco. I’ve slightly modified it, but the idea remains the same: Mix the dry and wet ingredients separately, combine and add the berries. As simple as that. And a success. Every time.

Mix 200 g whole-wheat flour with 175 g brown sugar, 50 g almond flour, 1.5 tsp baking powder and 2 tsp cinnamon. In another bowl, mix 3 dl milk, 1 egg and 50 g melted butter and then stir into the dry ingredients. Fold in 250 g bilberries. Divide the mixture into twelve muffin cases, sprinkle with almond flakes and bake for 20 minutes in 200°C. Enjoy warm or at room temperature (mine never survive the cooling off phase, though).