Woke up one morning thought of baking something for breakfast, this recipe includes some lemon zest, which gives some refreshing taste for a warm breakfast...
125g caster sugar
1tbsp grated lemon zest
265g plain flour
1tbsp baking powder
2 lightly beaten eggs
115 unsalted butter, melted
1 tsp vanilla essence
225g fresh or thawed frozen blueberries (I use 125g of thawed frozen blueberries)
1)Preheat the oven to 200degC. Place 12 paper baking cases in muffin tin.
2)In medium bowl, stir the sugar, lemon zest, sifted flour and baking powder with a spoon.
3)In a large bowl, beat the eggs, milk, butter and vanilla with a whisk until smooth, about 1 min. Add the dry ingredients and stir until the blueberries are just combined. Spoon the batter into the cases.
4)Bake in oven for 20 min. Remove tin from the oven and cool for 5 min. Serve muffin immediately.
5)Store in an airtight container for up to 2 days, or freeze for up to 3 mths.
Make 1 dozen