Lemon Blueberry Muffins

I had a craving for these muffins this week, so I stocked up on blueberries - they're out of season but like so much fruit here in the UK, still readily available. These blueberries are fresh, but you could just as easily use frozen ones - go with what you have/can get.

It's a lovely classic flavour combination, lemon and blueberries. This recipe makes muffins that aren't sickly sweet at all, so being generous with the lemon sugar glaze on top is recommended.

Lemon Blueberry Muffins
Makes 12

Ingredients:

• 2 c plain flour
• 2 tsp baking powder
• 2/3 c caster sugar
• 2 eggs
• 120g butter, softened
• 1 tsp vanilla extract
• 1 Tbs lemon juice
• 1/3 c milk
• 1.5 cups blueberries
• 1 Tbs lemon zest

For the glaze:

• 1/2 c icing sugar (powdered sugar)
• juice from a lemon - enough to water down the sugar to make a semi-thick glaze for drizzling

Method:
1. Preheat the oven to 180 deg C (350 deg F) and line a muffin tin with 12 wrappers.
2. In a small bowl mix the flour and baking powder.
3. Using an electric mixer, combine the butter and sugar and mix until light and fluffy - approximately 2-3 minutes, scraping down the sides as needed.
4. Add the eggs one at a time, mixing well after each one. If the mixture looks like it is curdling, you can add a spoon of the flour mixture to help prevent this. Add the vanilla, followed by the milk and lemon; mix until combined.
5. Add the flour to the bowl, and with a wooden spoon, gently mix until just combined. Do not over mix here or the muffins will be dense.
6. Carefully fold in the lemon zest and blueberries.
7. Scoop the mixture into the muffin tin, filling each one 2/3 full. Bake for 18-20 minutes, until the muffins are lightly golden on top and a skewer comes out clean.
8. Once the muffins have cooled slightly, drizzle the glaze over the top as desired and then tuck in!