1.Preheat oven to 180C. Line each hole of a 12-hole (⅓ cup/80ml) muffin pan with two layers of paper cases.
2.Sift flour, sugar and salt into a large bowl. Whisk butter, buttermilk, egg and vanilla in a jug; stir into dry ingredients. Do not over mix; mixture should be thick and lumpy. Add three quarters of the berries; stir through- gently. Spoon mixture into lined holes. Divide remaining berries equally among holes, poking them gently into the batter.
3.Bake muffins for 30 minutes or until a skewer inserted into the centre comes out clean. Leave muffins in pan for 10 minutes before transferring to a wire rack to cool.
4.Just before serving, dust muffins with icing sugar.
You could use a 6-hole (3/4 cup/180ml) Texas muffin pan; bake for 35 minutes. Muffins are best made on day of serving.