LEMON BLUEBERRY MUFFINS

Recipe and photo:Tanya Baron Matthews

• Prepare a 12 hole muffin pan with baking cases. The paper cases are essential, as the berry juice runs out during baking. You can make your own muffin cases by cutting baking paper into 15cm squares and pushing into muffin pans.
• 1 cup of blueberries
• Mix the following in a small bowl, and set aside:
• zest and juice of 2 lemons
• ¾ cup (150 g) of white sugar
• Allow to stand while you get everything else ready.
• In a big bowl, sift together:
• 1½ cups cake flour
• 2 teaspoons baking powder
• pinch salt
• Mix together in a measuring jug:
• 1 egg, beaten
• 1/3 cup oil (I use macadamia oil, but sunflower/ canola/ avo oil will also work)
• milk until liquid reaches the 1 cup / 250 ml line (approx 1/3 cup of milk)
• 1 teaspoon vanilla essence
• Add lemon sugar to dry ingredients
• Add liquid ingredients to flour mix. Stir until well mixed.
• Finally, fold in the blueberries.
• Spoon into 12 muffin cases and bake for approximately 20 mins at 200°C.