- Preparation time:
- 20 mins
- Cooking time:
- 20-25 mins
These beauties are a perfect weekend brunch treat!
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Line a 12 hole muffin tin with some parchment paper
Sift the flour and bicarbonate of soda into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs
Stir in the sugar, blueberries and grated lemon rind
In a separate bowl mix together the eggs and milk then pour into the dry ingredients, mixing quickly and lightly until combined
Spoon the mixture into the muffin tin filling almost to the top
Bake in the pre-heated oven for about 20-25 minutes until well risen and firm to the touch. Leave the muffins to cool for a few minutes in the tray, then lift out and cool for a little longer on a wire rack
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