These are my favourite muffins of all time!
1¾ cups standard flour ¾ tsp salt ¼ cup caster sugar (superfine granulated sugar) 2½ tsp baking powder 2 tsp finely grated lemon zest 1¼ cups blueberries (fresh or frozen) 1 large (no 7) free-range egg, at room temperature ¾ cup whole fat milk ⅓ cup light tasteless oil
1 Sieve the flour, salt, sugar and baking powder together into a large bowl. Sprinkle with lemon zest, and if using fresh blueberries, add them now. Beat the egg with a fork to break it up, then add the milk and oil and gently whisk everything together. Add to bowl and gently mix everything together with a large spoon (don’t beat as this makes the muffins tough). If using frozen blueberries add them now, still frozen, and fold through just enough to mix, otherwise you will end up with a purple batter!
2 Spoon at once into buttered muffin tins or non-stick muffin tins, or into paper cups, filling the tins to the top. See notes below about paper cups.
3 Bake in an oven preheated to 210°C (415°F) for 20-25 minutes, or until risen and golden brown. Remove from the oven and let them cool for 5 minutes, then use a small knife to flip them onto a cooling rack.
4 If liked, melt a little butter and dip the tops of the muffins into the butter then into caster sugar mixed with plenty of finely grated lemon zest. Serve muffins warm as they are or with sour cream or crème fraiche.
The mixture tends to stick to paper cups, so spray them lightly with cooking oil if this worries you.