Blueberry Muffins

 
For 12 muffins:
 
220g plain flour
150g granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
300ml buttermilk
50g butter
1/2 teaspoon lemon zest
2 eggs
1 teaspoon vanilla extract
150g blueberries
 


Preheat the oven for 180°C.

Whisk together butter sugar and eggs and incorporate as much air as possible. Sieve the flour and baking powder and add the other ingredients to form a sticky batter. Fill the muffin cases in a muffin baking tray (easiest with an ice cream scoop) and in the preheated oven for 20-25 minutes.

Serve for breakfast or with your afternoon tea 🙂

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