In my muffin tin I need to use two cases per muffin, otherwise they flop out like fat cupcakes instead of tall muffins.
Ingredients
115g margarine or butter
zest of 1 lemon
160g sugar, plus 3 tsp for sprinkling
1 free-range egg (room temperature)
1 tsp vanilla
250g plain flour
1½ tsp baking powder
½ tsp salt
2 cups (380g) fresh blueberries
120ml soy milk or dairy milk
Method
Preheat the oven to 175°C for top-bottom heating, or 165°C fan. Prepare the rack in the lower third of the oven.
Line a 12-cup muffin tray with double muffin cases (see notes).
Prep the dry ingredients: in a medium bowl, whisk together 200g of the flour, the baking powder and salt. Set aside.
Toss the other 50g of flour with the washed and dried blueberries.
Beat the margarine or butter, lemon zest and 160g sugar together until fluffy, then add the egg and vanilla, beating well.
Fold in the dry ingredients and milk, part by part. When the last part is almost mixed in, fold in the blueberries. Try not to overmix — the batter will be quite thick.
Spoon the batter into the muffin cases. Sprinkle a light teaspoon of sugar over each row.
Bake for 18–25 minutes. Skewer the centre of a muffin to check — it should come out clean or with crumbs.
Let the muffins cool in the pan for a few minutes before moving to a wire rack (or serve immediately).
