Lemon and Blueberry muffins!
Muffins are an underrated treat in my opinion. Luckily, everyone in my house loves them so they always go down well! Well...it does help that the recipe is delicious, but yeah! I hope you guys love these as much as I do!
64g softened unsalted butter.
2 large eggs.
130g golden caster sugar.
2 tbsp lemon zest.
252g self raising flour.
1 tsp baking powder.
1/2 tsp salt.
4 tbsp lemon juice.
Bowlful of frozen or fresh blueberries.
Directions - (12 muffins)
Preheat your oven to 180 degrees fan.
In a bowl whisk together the flour, baking powder and salt. Set aside for later.
In a separate bowl beat the butter and sugar until smooth and creamy.
Add in the eggs one by one and mix until just combined.
Add in the lemon zest and mix.
Add the wet ingredients to the dry in two parts. Mix until combined.
Mix in the buttermilk and lemon juice. Don’t over beat otherwise the muffins will have a tough texture.
Gently fold in the blueberries.
Pour the muffin batter into the 12 muffin cases. Fill them just over half way as they’ll rise in the oven.
Bake in the oven for 20 minutes or until they turn golden brown.