In a large mixing bowl, beat together well:
- 2 eggs
- 1 cup golden caster sugar
- 1/2 cup (4 oz) melted butter
- 1 tsp vanilla extract
- 1/2 tsp almond essence
- finely grated peel of one lemon
In another bowl, stir together:
- 2 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
Stir 1 cup (225ml) sour cream or creme fraiche into the egg mixture. Stir flour mixture and egg mixture together, and finally fold in 1-2 cups blueberries.
Fill muffin cases almost full and bake 20-25 minutes, until brown on top. These muffins freeze well; double (or in my case, quadruple) the recipe if you want some for the freezer! Suitable for any occasion: from breakfasts to birthdays.