360 gram All purpose Shipton Mill /Einkorn flour.

2 tsp baking powder.

1/2 tsp bicarbonate of soda.

1/2 tsp salt.

185 gram plain yoghurt.

125 gram full fat milk.

140 gram unsalted butter (melted).

3 large eggs.

150 gram sugar (I use coconut sugar but any will do).

240 grams blueberries.

For the buttercream - 2oz butter, 4oz icing sugar, 1tbsp lemon curd.

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METHOD

Preheat oven to 230 C.

Place 12 buncases into a muffin tray.

Sift together the flour, bicarbonate of soda, salt and baking powder.

Beat the eggs until they are smooth. Add sugar and beat again until mixture thickens (approx. 2/3 minutes).

Add dry ingredients mixture (flour bicarbonate soda, baking powder, salt) to the eggs/sugar mixture.

Fold together until completelymixed.

Add the mixtire of milk, melted butter and yogurt and fold carefully to avoid knocking too much air out of the mixture.

Coat the blueberries in 1tsp flour.

Add the blueberries to the batter and use the batter to nearly fill muffin cases.

Reduce oven temperature to 190 C and place muffins in oven - bake for 30 mins.

Remove muffins from oven and allow to cool before filling with lemon butter cream.

To make butter cream- cream together butter, icing sugar and lemon curd.

When muffins are cool - slice off the top of each muffin and fill with lemon butter cream.