Blueberry muffins

Makes 10 to 11 muffins

• 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter, softened
• 1/2 cup (3 1/2 ounces or 100 grams) sugar
• 1 large egg
• 3/4 cup sour cream or plain yogurt
• 1/2 teaspoon grated lemon zest
• 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
• 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
• 1/4 teaspoon (1 gram) baking soda
• 1/4 teaspoon (2 grams) salt
• 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Oven to 200°C. Line a muffin tin with 10 paper liners.

2. Beat butter and sugar until light and fluffy.

3. Add egg, then yogurt and zest.

4. Mx flour, baking powder, baking soda and salt. Sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter. Fold in blueberries.

5. Bake for 25 to 30 minutes. Let cool.

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