Lemon Blueberry Muffins (40 Minutes)

There's something truly splendid about the combination of zesty lemon and sweet blueberries, especially when baked into golden muffins that burst with flavour. This quick and easy recipe can be whipped up in just 40 minutes, making it perfect for a delightful breakfast or an afternoon treat.

Start by preheating your oven to 180°C (350°F) and lining a muffin tin with paper cases. In a mixing bowl, combine 250g of plain flour, 150g of caster sugar, and a tablespoon of baking powder. Zest one large lemon and fold it into the dry ingredients, allowing the fragrant oils to infuse the mix. In a separate bowl, whisk together two large eggs, 120ml of milk, and 100ml of melted butter until smooth. Add the wet ingredients to the dry, stirring gently to combine, before folding in 150g of fresh blueberries, taking care not to crush the delicate berries.

Spoon the batter into the prepared muffin cases, filling them about two-thirds full. Bake in the preheated oven for 20 minutes or until they’re lightly golden and a skewer inserted into the centre comes out clean. Once baked, allow the muffins to cool for a few minutes before transferring them to a wire rack. For an extra touch, drizzle a simple lemon glaze made of icing sugar and lemon juice over the top. Enjoy these delectable lemon blueberry muffins warm, with a steaming cup of tea, and let their vibrant flavours brighten your day.