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Ingredients
- 200g blueberries
- 180g unsalted butter, softened
- 3 large eggs
- 250ml milk
- 1 unwaxed lemon
- 380g plain flour
- 6 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 200g golden caster sugar
- 1 tablespoon vanilla extract
- A pinch of salt
Directions
- SOFTEN - Leave the butter to soften at room temperature.
- Pre-heat oven to 180ËC/160ËC FAN/GAS 4
- SIEVE - Sieve the flour, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl.
- PREP - Grate the lemon for its zest. Rinse the blueberries under running water. Line a muffin tray with 12 paper muffin cases.
- 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.
- 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 donât worry if the mixture is a bit lumpy.
- BAKE - Divide the mixture between the paper cases. Bake for 25 minutes until risen and golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 265 | |
| Calories from Fat 127 | 48% |
| Total Fat 14.45g | 18% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 723mg | 30% |
| Potassium 99mg | 3% |
| Total Carbs 27.67g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.03g | 2% |
| Protein 5.76g | 9% |
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