Blueberry and lemon muffins

 

 

Ingredients

main

• 115 g (4oz) Flora Buttery
• 115 g (4oz) caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 150 ml (¼ pt) milk
• zest and juice of 1 lemon
• 300 g (11oz) self-raising flour
• 1 tsp baking powder
• 150 g blueberries - fresh or frozen

Method

1. Preheat the oven to gas mark 3/170°C/150°C fan/325°F.
2. In a mixing bowl, cream the Flora Buttery and sugar together until light and fluffy.
3. Add the eggs, one at a time, and mix well.
4. Mix in the milk, vanilla, lemon juice and lemon zest.
5. Add the flour and baking powder and stir until just combined – don’t worry too much about lumps!
6. Finally – throw in the blueberry and stir to distribute in the mix.
7. Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some Demerara on top if you wish).
8. Bake in a preheated oven at gas mark 3, 170°C/150°C fan/325°F for 30 minutes.