- 100 g butter softened
- 100 g sugar
- 2 eggs
Preheat the oven to 180°C.
Line a Muffin tin with 15 Muffin cases or tie the cases with cooking string to hold their shape.
In a large bowl cream together butter, sugar and lemon zest with a wooden spoon. Add in the eggs and salt and keep stirring.
Sift in the flour and the baking powder, then add the milk.Stir until just combined: you will get a pretty thick batter.
In a small bowl combine the Blueberries with 1 Tbsp of flour and add this mixture to the batter: this prevents the Blueberries from sinking during the baking process.
Fill the Muffins cases 2/3 full and bake for about 30 minutes, or until the tops are light golden and a skewer inserted in the middle comes out clean.
Serve warm, maybe with a hot creamy cappuccino.