Lemon and blueberry muffins

Seasonal food is fresher, tastier and more nutritious, having used less pesticides, preservatives and chemicals.

Ingredients

175g unsalted butter, softened, plus 60g extra for the buttercream

175g caster sugar

1 lemon, zested

3 eggs

200g self-raising flour

150g blueberries

250g icing sugar (for the buttercream)

Equipment

Muffin tray

Muffin cases (or make your own by shaping parchment squares over a glass)

Mixing bowl

Electric hand whisk

Tablespoons

Zester/grater

Method

1. Preheat the oven to 160C (fan) and line your muffin tray with cases.

2. In the mixing bowl, cream together the 175g butter and caster sugar with the electric hand whisk. Add the eggs and whisk to combine.

3. Add in the flour and the lemon zest and mix until smooth, before stirring through the blueberries.

4. Divide the batter evenly across the lined muffin tin, then bake in the oven for 20-25 minutes, until the muffins are golden and springy to touch in the centre.

5. Whilst the muffins are baking, make the buttercream by mixing the 60g butter, icing sugar and juice of the lemon until smooth.

6. Once the muffins have cooled, ice them with the buttercream and top with more fresh blueberries.

The Independent