Blueberry & Lemon Muffins

45 Minutes

12 Portions

This is a pretty versatile basic recipe. If you remove the lemon and blueberries, you can change the variety, as below… Apple & walnut Raspberry & lemon Strawberry & vanilla Chocolate chip

Method

Ingredients

Preheat the oven to 200c. line a muffin tray with 12 paper bun cases.
Cream together the butter, lemon zest and both sugars with an electric mixer until it becomes a creamy texture (approx. 7-8 minutes).
Whisk up the eggs and add them slowly to the butter mix whilst mixing,
In a separate bowl, whisk up the milk, lemon juice & sour cream for a few seconds.
Slowly add in the liquid mix into the mixing bowl whilst mixing.
Add in the flour and salt, and mix slowly until just combined! (if you over mix, it will result in tough muffins).
Fold in ½ of the blueberries (fresh or frozen, but not defrosted! As it makes the mix turn purple and results in flopped muffins)
Spoon the mix into the 12 cases, dividing equally until it just comes slightly over the top. Pop on 2/3 blueberries on the top of each until you use them all up.
Pop the tray in the hot oven for approx. 15 to 20 minutes, until lightly golden and cooked throughout.
Remove from the oven and allow to cool for 10 minutes before removing from the tray. Enjoy!