Blueberry and lemon muffins

These delicious muffins are packed full of blueberries which in turn are packed full of vitamin C, fibre and anti-oxidants. Try to keep the berries whole if you can and stir them in gently at the end of mixing. This helps to avoid the green splodges you sometimes get with blueberry muffins. The green is a reaction between the acidic colour pigments in the blueberries with the alkaline raising agent bicarbonate of soda.

Makes 12

110g (4oz) softened butter

110g (4oz) caster sugar

Grated zest of 1 lemon

175g (6oz) plain flour

1 level teaspoon bicarbonate of soda

2 level teaspoons cream of tartar

50g (2oz) ground almonds

2 medium eggs

4 tablespoons milk

200g (7oz) whole and unbroken blueberries

Preheat oven to 160C (fan oven) or equivalent

You will need a 12 cup muffin tin and paper muffin cases Whiz the butter and sugar and lemon zest together in a food processor.

Add the flour, raising agents, ground almonds and eggs and whizz.

Add the milk and whiz until smooth and glossy. You may have to scrape the mixture down from the sides a couple of times with a flexible spatula.

Make sure the blueberries are perfectly dry. Remove the mixer blade and stir them in carefully: try not to burst any of them.

Divide the mixture equally between the muffin cases and bake for about 20 minutes, or until a skewer inserted into the cake comes out clean.

Cool on a wire rack.