Rating
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Yields1 Serving

Ingredients

 500 ml Flour
 10 ml Baking Powder
 3 ml Salt
 120 g Butter, at room temperature
 250 ml Castor Sugar
 125 ml Milk
 30 ml Lemon Juice
 Zest of 1 Lemon
 250 g Frozen Blueberries (or fresh)

Directions

1

Preheat oven to 180ºC.

2

Place muffin liners in a 12 hole muffin tin.

3

Add lemon juice to milk, it will curdle, this is fine.

4

Sift dry ingredients together, sift at least three times.

5

With an electric beater, beat the sugar and butter until light and airy.

6

Add eggs, one at a time, beating well between additions.

7

Add a third of the dry ingredients and a third of the milk and mix well, repeat with twice more with the remaining two thirds.

8

Fold in the blueberries and the lemon zest.

9

Divide the batter between the 12 muffin holes. Level the top of each muffin with a spoon.

10

Bake for 25 to 30 Minutes, until golden. (reduce the baking time to 15 minutes when you use fresh berries)

11

Cool on a wire rack. Best eaten the day of baking, but these are still delicious the day after.

Ingredients

 500 ml Flour
 10 ml Baking Powder
 3 ml Salt
 120 g Butter, at room temperature
 250 ml Castor Sugar
 125 ml Milk
 30 ml Lemon Juice
 Zest of 1 Lemon
 250 g Frozen Blueberries (or fresh)

Directions

1

Preheat oven to 180ºC.

2

Place muffin liners in a 12 hole muffin tin.

3

Add lemon juice to milk, it will curdle, this is fine.

4

Sift dry ingredients together, sift at least three times.

5

With an electric beater, beat the sugar and butter until light and airy.

6

Add eggs, one at a time, beating well between additions.

7

Add a third of the dry ingredients and a third of the milk and mix well, repeat with twice more with the remaining two thirds.

8

Fold in the blueberries and the lemon zest.

9

Divide the batter between the 12 muffin holes. Level the top of each muffin with a spoon.

10

Bake for 25 to 30 Minutes, until golden. (reduce the baking time to 15 minutes when you use fresh berries)

11

Cool on a wire rack. Best eaten the day of baking, but these are still delicious the day after.

Lemon & Blueberry Muffins

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