Lemon and Blueberry Muffins
I love a blueberry in a cake. They work so well and aren’t too heavy to sink when baked especially cakes at this size. These muffins or cupcakes, whatever you want to call them, are so light and the fruit adds a sweet and sharpness which compliments the cakey texture. They are easy to make and would be a lovely thing to make with children as they don’t take too long and can be eaten as soon as they are cool enough to touch once out of the oven.
Ingredients – makes 12
-200g unsalted butter
-200g caster sugar
-4 medium eggs
-1 tablespoons of lemon juice
-200g self raising flour
-half a teaspoon of ground cinnamon
-tiny pinch of salt
-50ml of milk
-250g pack of blueberries
-Line a 12 cupcake hole tin with cases.
-Preheat the oven to 180º/160ºfan.
-You can do this in a mixer or by hand. Cream together the butter and sugar until light and fluffy.
-Add the eggs and lemon juice and mix in.
-Sieve in the flour, salt, cinnamon and baking powder.
-Add the milk and stir.
-Add one tablespoon of mix into all the cases and add two or three blueberries and repeat. Stud the muffins with the remaining blueberries.
-Bake for 10-15 minutes until golden brown.
-Allow to cool for a few minutes before enjoying with a cup of tea.
The blueberries in these muffins definitely make these a health food right?!