Blueberry lemon muffins

Serves: 20

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 275 gram(s) (10oz) plain flour
• 2 teaspoon(s) baking powder
• 250 gram(s) (9oz) blueberries
• 175 gram(s) (6oz) golden caster sugar
• finely grated zest of 1 lemon
• 284 ml carton soured cream
• 2 large eggs
• 5 tablespoon(s) sunfl ower oil
• 12-hole muffin tin

Method

1. Preheat oven to gas mark 4/180?C (160?C in a fan oven). Put 12 paper muffin cases in tin.
2. Tip flour and baking powder into a large bowl with blueberries, sugar and lemon zest, and gently mix together. Make a hole in centre.
3. Pour soured cream into centre, crack in eggs and add sunflower oil. Gently mix wet ingredients together with a fork, to combine and stir together.
4. Spoon mixture into paper muffin cases and bake for 15mins, till risen and firm.

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