ingredients
makes 10
3 1/2 cups All purpose flour
2 tsp baking powder
2/3 cup golden superfine sugar
finely grated zest of 1 lemon
4 ounce dried blueberries
1 medium egg
1 tsp vanilla extract
1 cup milk
1/4 cup sweet butter, melted and cooled
Confectioner’s sugar, to dust
method
1. Line a muffin tin with 10 paper muffin cases.
2. Sift the flour and baking powder together into a bowl. Stir in the superfine sugar, lemon zest and dried blueberries.
3. Put the egg, vanilla extract, milk and melted butter into a jug and mix together with a fork. Pour this liquid into the dry ingredients and lightly fold together -don't over-mix.
4. Spoon the mixture into the muffin cases to three-quarters fill them. Bake at 200°C (180°C fan) mark 6 for 20-25 minutes until the muffins are risen, pale golden and just firm.
5. Transfer to a wire rack and leave to cool slightly. Dust with Confectioner’s sugar to serve.
