Lemon and Blueberry Crunch Muffins

There is something about a muffin.

That fluffy, soft interior with a slightly crunchy top.

They're a bit of rough ...

They don't need the spangly bling of a cupcake.

They stand on their own and say 'I am what I am' (cue Gloria Gaynor).

And these? 'Lemon again?' I hear you say.



Absolutely!



And this time with Blueberries, too!



Definitely the ace.

 These muffins are a lovely little treat, full of lemony flavour and bursting berries. With a crunchy topping of demerara sugar. Easy to whip up, your taste buds will thank you for them.

They are best eaten on the day you make them though, or you'll still get the flavour but the crunch will have softened.

Lemon Blueberry Crunch Muffins

Ingredients (makes 12)

60g softened unsalted butter

150g golden caster sugar

1 lemon (washed if waxed)

2 medium eggs, lightly beaten

275g self-raising flour

1/2 tspn bicarbonate of soda

125ml buttermilk

200g fresh blueberries

a little demerera sugar to sprinkle

Preheat the oven to 180 Fan / 200 conventional / 400 F / Gas 6. Line a muffin tray with paper liners.

Put the butter, caster sugar and grated zest from the lemon into the bowl of a stand mixer (try to avoid the white pith on the lemon). Using the paddle attachment, beat for a few minutes until the butter and sugar is pale and fluffy.

Add a little beaten egg and then mix well. Continue, a little at a time, until all the egg is incorporated. Sift the flour and bicarb into the bowl and mix in.



Stir one tablespoon of juice from the lemon into the buttermilk. Gently fold into the mixture, then gently fold in the blueberries.

Spoon the mixture into the cases, and then sprinkle with a little demerara sugar (in hindsight I was a bit stingy with mine, so I'd use a little more than is shown in the photo).

Bake in the centre of the oven for about 20 minutes until golden brown. To test them, insert a skewer into a muffin in the centre of the tray and see if it comes out clean (if it does, they're done).

Enjoy,



Susie