Preheat the oven to 180°C.
Mix all of the dry ingredients together.
Whisk together the egg with the creme fraiche and oil. Fold the dry ingredients through the egg mix and add the blueberries.
Pipe the mixture into muffin cups and bake for 10-15 minutes.
Check whether they are cooked enough by inserting skewer into the middle of the muffin. (The skewer should be clean when you pull it out).
Leave on top of a wire rack to cool, top with orange marmalade, dust with icing sugar and serve.
«Subtitute the blueberries with any other seasonal berries and serve with your choice of preserve or lemon curd.»
Light and airy blueberry muffins, perfect for birthday parties or breakfast.