A light and healthy treat for breakfast, lunch or snack time. These blueberry muffins have the added flavour of lemon, which really brings out all the flavours wonderfully.
Blueberry and Lemon Muffins
175g plain flour
75g caster sugar
2 tsp baking powder
pinch of salt
50g butter, melted
1 tsp vanilla extract
1 tsp grated lemon rind
Preheat oven to 200oC/180oC fan/gas 6. Grease or line 12 muffin tins.
Sift the flour, caster sugar, baking powder and salt into a bowl.
Lightly whisk the egss in another bowl, then add the melted butter, milk, vanilla and lemon rind and stir until combined.
Make a well in the dry ingredients and pour in the egg mixture. Using a large metal spoon, stir until the flour is moistened and incorporated but not until the mixture is smooth.
Gently fold the blueberries into the mixture with a metal spoon until they are evenly distributed.
Spoon the mixture into the tins. Bake for 20-25 minutes. Leave to cool for 5 minutes before transferring to a wire rack.