Preheat the oven to 190°C/Gas Mark 5 and line a 12-hole muffin tray with paper muffin cases. Sift the flour, baking powder, bicarbonate of soda and salt together.
In a separate bowl, beat together the butter, sugar, eggs, milk, lemon zest and juice until evenly combined. Gently fold in the flour mixture using a spatula, then fold in the blueberries; don’t overmix.
Spoon the mixture into the muffin cases and bake for 16 minutes. To check, insert a cocktail stick into the middle of a muffin; if it comes out clean, they are ready, if not, give them another couple of minutes.
Transfer to a wire rack to cool. The muffins are best eaten the same day – ideally still slightly warm from the oven. Any that aren’t devoured can be stored in an airtight container once they are completely cool and eaten the next day.
Blackcurrants, blackberries and alpine strawberries are all excellent substitutes for the blueberries in these muffins.
Subscribe to our newsletter.