- 20ml - baking powder
- 250g - butter, at room temperature
- 375ml - sugar
- 2.5ml - salt
- 1 - grated zest of lemon
- 250g - blueberries
- 250ml - cake flour (4 x)
- 15ml - vanilla essence
Preheat the oven to 170°C. Line 18-24 muffin tin hollows with cupcake liners and grease with non-stick spray.
1 Put the butter and sugar in a mixing bowl and beat with an electric beater until light and creamy.
2 Add the vanilla essence and mix well.
3 Sift the cake flour, salt and baking powder into the butter mixture and mix lightly until combined. Fold in the blueberries and lemon zest.
4 Fill each cupcake liner 3⁄4 full of batter. Sprinkle a little brown sugar over and bake for 12-15 minutes or until fully risen and cooked through.
5 Remove the muffins from the baking tins and transfer to a wire rack to cool.
TIP: To make the muffins even more indulgent and give them a nutty crunch, add 100g chopped walnuts or pecan nuts to the batter.