These muffins are the perfect summer bake – light, fluffy and fresh. I surprised myself with how tasty they are! I followed this Baking Mad recipe. 

1) preheat oven to 180 degrees C.

2) cream together 150g softened butter and 150g sugar (I used a mixture of caster and granulated as that’s all I had!)

3) break in an egg and whisk in – add another egg and whisk, then add your final egg (3 in total) and whisk.

4) grate in the zest of 1 lemon and squeeze in most of the juice.

5) fold in 150g plain flour and 1 tsp of baking powder. 

6) add 2 handfuls of blueberries and fold in.

7) place in 12 cake cases and bake for 20-25 mins – mine were done after about 22 mins.

I’m not a fan of frosting so I left mine naked. They’re sweet enough without a pile of butter icing on top.

  

Advertisements