These are my favourite muffins of all time!
1¾ cups plain flour
¾ tsp salt
¼ cup caster sugar (superfine granulated sugar)
2½ tsp baking powder
2 tsp grated lemon rind
1¼ cups blueberries (fresh or frozen)
1 large free-range egg, at room temperature
¾ cup whole fat milk
⅓ cup light tasteless oil
1 Sieve the flour, salt, caster sugar and baking powder into a large bowl. Sprinkle over the lemon rind and blueberries. Beat the egg well then add the milk and oil and mix everything together (don’t beat as this makes the muffins tough). If using frozen blueberries add them at the end, still frozen, and fold through just enough to mix, otherwise you will end up with a purple batter! A good tip is to taste the blueberries – sometimes they can do with a squirt of lemon to sharpen them.
2 Spoon at once into buttered muffin tins or non-stick muffin tins, filling the tins to the top.
3 Bake in an oven preheated to 225°C (425°F) for 20-25 minutes, until risen and golden. Remove from the oven, leave in the tray for 5 minutes, then flip out with a small knife onto a cooling rack.
4 If liked, finish off the blueberry muffins with a sugar crust. Melt a little butter and dip the tops of the muffins into the butter then into caster sugar. Add extra finely grated lemon zest to the sugar if liked. Serve muffins warm with extra butter, sour cream or whipped cream.