Preheat the oven to 190 degrees C/375F and grease 2 muffin tins, you'll only need to grease 6 holes in the second tin.

Place the flour, baking powder, bicarb, caster sugar and berries into a large bowl.

Stir together until just combined and all the fruit is covered in flour, this will stop them sinking :)

Place the eggs into a large jug and beat lightly. Add in the milk, melted butter and vanilla extract and mix together briefly.

Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Mix slowly and don't beat as soon as the mixture comes together, stop mixing otherwise you will end up with tough muffins.

Divide the batter between the muffin tins, filling each hole to the top (this was just over 2tbsp of batter for me).

Place the muffins in the oven for 20-25 minutes until risen, golden on top and an inserted skewer into the centre comes out clean.

Leave to cool in the tins for at least 10 minutes before transferring to a wire rack to cool completely.

Cooled muffins will keep in an airtight container, at room temperature, for up to 5 days.