Lemon & Blueberry Muffins

Method:

1. Pre-heat the oven to 170C. Line a muffin tray with muffin cases.
2. Zest the lemon. Chop the zest into small pieces. Juice the lemon through a sieve to get rid of any pips. Set the zest and juice aside.
3. Coat the blueberries with a little flour. Set aside.
4. Cream together the butter and sugar in a bowl with a wooden spoon.
5. Crack the eggs and sift the flour into the bowl. Add the bicarbonate of soda, milk, lemon zest and lemon juice. Mix gently together to form a batter.
6. Fold the blueberries in carefully. Once combined, use an ice cream scoop to portion out the batter into the muffin cases.
7. Bake the muffins for 25 minutes. Transfer to a cooling rack once baked.