Mix together the flour, salt and 1/2 cup super fine sugar in a large bowl.
Mix melted butter, milk and egg in another bowl and add blackcurrants.
Tip blackcurrant mixture into the dry ingredients, then fold together, mixing only until flour has dampened, but not smooth.
Spoon mixture into 12 large or 24 small greased muffin pans.
Sprinkle with 1-2 tablespoons of super fine sugar.
Bake at 425 degrees for 12-15 minutes, until center springs back when pressed.