250 g self raising (self rising) flour
3/8 cup (75 g) soft light brown sugar
finely grated zest and juice of 1 lemon
2 medium size eggs, beaten
3/4 stick (6 Tbsp) 75 g butter, melted
1 x 250 g (8 3/4 oz) pack frozen blueberries, defrosted
3/8 cup (75 g) soft light brown sugar
finely grated zest and juice of 1 lemon
2 medium size eggs, beaten
3/4 stick (6 Tbsp) 75 g butter, melted
1 x 250 g (8 3/4 oz) pack frozen blueberries, defrosted
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6.
2. Place six paper muffin cases into a muffin tin.
3. Place the flour into a large mixing bowl. Sift in the sugar and lemon zest.
4. Mix in the lemon juice, eggs and melted butter with the blueberries to form a thick batter consistency, taking care not to overbeat.
5. Divide the mixture equally between the muffin cases, they will look quite full.
6. Bake on the middle oven shelf in the preheated oven for 15 - 20 minutes until risen, golden brown and firm to the touch.
7. Allow to almost cool on a wire rack
2. Place six paper muffin cases into a muffin tin.
3. Place the flour into a large mixing bowl. Sift in the sugar and lemon zest.
4. Mix in the lemon juice, eggs and melted butter with the blueberries to form a thick batter consistency, taking care not to overbeat.
5. Divide the mixture equally between the muffin cases, they will look quite full.
6. Bake on the middle oven shelf in the preheated oven for 15 - 20 minutes until risen, golden brown and firm to the touch.
7. Allow to almost cool on a wire rack
serving amount
serves: 6
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