Blueberry Muffins

Directions

1. SOFTEN - Leave the butter to soften at room temperature.
2. Pre-heat oven to 180˚C/160˚C FAN/GAS 4
3. SIEVE - Sieve the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.
4. PREP - Grate the lemon for its zest. Rinse the blueberries under running water. Line a muffin tray with 12 paper muffin cases.
5. BEAT - In another bowl, beat the butter and sugar together until creamy. Break 2 eggs into a different bowl. Separate a 3rd egg and add the yolk. Add the milk and the vanilla extract and beat together. Add this to the creamed butter and sugar.
6. FOLD - Using a metal spoon, slowly fold the flour mix into the butter and egg mixture. Then fold in the blueberrries and lemon zest. Be careful not to over-mix, but don’t worry if the mixture is a bit lumpy.
7. BAKE - Divide the mixture between the paper cases. Bake for 25 minutes until risen and golden.