Lemon and Blueberry Muffins

• Main Ingredient: Flour
• Cook Time: 20-23 minutes
• Serves: 12

A quick and easy recipe! Zesty flavourings and bursting with fresh blueberries.

Method

1. Preheat your oven to 220°C and line a 12 hole muffin pan with cupcake cases.
2. Whisk the dry ingredients together (flour, bicarbonate soda, baking powder and salt).
3. With a stand mixer fitted with the paddle attachment or a hand held mixer, beat the butter and sugars together until creamy.
4. Add the eggs into the mixture one at a time and beat well between each addition. Beat in the sour cream, vanilla extract, lemon juice and zest on a medium speed until combined.
5. On a low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Coat the blueberries in a bit of flour to prevent sinking and gently fold them into the mixture.
6. Using an ice cream/cookie scoop, place the batter into the liners, filling all the way to the top. You might have enough for 1-2 more muffins. Sprinkle Demerara sugar on top of each muffin.
7. Bake the muffins at 220°C for 5 minutes then reduce the oven temperature to 175°C and bake for a further 16-18 minutes until a toothpick inserted comes out clean.
8. Cool in the muffin tray for about 5 minutes then transfer to a cooling rack or enjoy them warm.