Blueberry Muffins

Makes one dozen; pre-heat oven to: 200c, 400f, or gas mark 6


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.