Blueberry Muffin

Preheat oven to 220°C (430°F) and line a muffin pan with paper liners for easy removal.

Sift together the flour and baking powder, then add salt and mix well.

Zest the lemon into the granulated sugar and rub together with your fingers to release the lemon’s fragrance.

Use a fork to mash half (180 g) of the blueberries into a puree. Add 10 g of lemon juice to the blueberry puree and mix.

In a mixing bowl, cream softened butter with all the sugar using a medium speed on an electric mixer until pale and fluffy.

Add eggs one at a time, mixing on low speed until well combined after each addition.

Add the dry ingredients in three parts, alternating with the milk in two parts. Mix on low speed until combined after each addition.

Add the remaining whole blueberries (180 g) to the batter and mix gently. Then fold in the blueberry puree with a spatula until evenly distributed.

Spoon the batter into the prepared muffin liners, then sprinkle a layer of coarse sugar on top. Bake in the preheated oven at 220°C (430°F) for 8 minutes, then lower the temperature to 190°C (380°F) and bake for another 25 minutes until golden brown.

Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.