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Blueberry Lemon Muffins


Makes 12

300g Shipton Mill white spelt flour

11/2 tbsp baking powder

125g light muscovado sugar

grated rind and juice 1/2 lemon

2 large eggs, beaten

175ml milk, approx

100ml sunflower oil

1tsp vanilla extract

175 g blueberries


Preheat the oven to 200°C/400°F/Gas 6. Place 12 large muffin cases in a muffin tray. Sieve flour, baking powder and sugar together into a large bowl. Beat in lemon rind and juice, eggs, milk, oil and vanilla. Stir in the blueberries. Spoon the batter into the cases and bake for about 20 minutes or until firm and golden. Cool on a wire rack.