It seems like the season of bringing a plate so I am continually looking out for new recipes that work as muffins or cupcakes. This tasty combination is light a refreshing for those summer days. The recipe is for a loaf but works fine as muffins as well, just adjust the cooking time accordingly.
75 grams melted butter
1 cup sugar
lemon juice (of 1 lemon)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
grated lemon zest of one lemon
1 cup fresh or frozen blueberries
Beat the butter, sugar, lemon juice and eggs in a bowl.
Separately combine the flour, baking powder and salt and make a well in the centre
Stir into egg mixture alternately with milk, beating well after each addition.
Fold in the blueberries and lemon zest.
Spoon the mixture into muffin pan
Bake at 180 C for 20 – 25 minutes
Allow to cool slightly before turning out of the pan
To make it as a loaf bake for around 1 hour or until skewer comes out clean