Ingredients
Directions
- Step 1:
Preheat oven to 180ºC.
- Step 2:
Place muffin liners in a 12 hole muffin tin.
- Step 3:
Add lemon juice to milk, it will curdle, this is fine.
- Step 4:
Sift dry ingredients together, sift at least three times.
- Step 5:
With an electric beater, beat the sugar and butter until light and airy.
- Step 6:
Add eggs, one at a time, beating well between additions.
- Step 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.
- Step 8:
Fold in the blueberries and the lemon zest.
- Step 9:
Divide the batter between the 12 muffin holes. Level the top of each muffin with a spoon.
- Step 10:
Bake for , until golden. (reduce the baking time to 15 minutes when you use fresh berries)
- Step 11:
Cool on a wire rack. Best eaten the day of baking, but these are still delicious the day after.
