Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Lemon and Blueberry Muffins
Author
Cerys Parker
Ingredients
115
g
Flora Buttery
4oz
115
g
caster sugar
4oz
2
eggs
1
tsp
vanilla extract
150
ml
milk
¼ pt
zest and juice of 1 lemon
300
g
self-raising flour
11oz
1
tsp
baking powder
150
g
blueberries - fresh or frozen
Instructions
Preheat the oven to gas mark 3/170°C/150°C fan/325°F.
In a mixing bowl, cream the Flora Buttery and sugar together until light and fluffy.
Add the eggs, one at a time, and mix well.
Mix in the milk, vanilla, lemon juice and lemon zest.
Add the flour and baking powder and stir until just combined – don’t worry too much about lumps!
Finally – throw in the blueberry and stir to distribute in the mix.
Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some Demerara on top if you wish).
Bake in a preheated oven at gas mark 3, 170°C/150°C fan/325°F for 30 minutes.