Quick and easy blueberry muffins

1. Preheat oven to 190°C Bake. Line a 12 cavity muffin tin with muffin cases and set aside
2. In a large bowl and using a mixer, beat the butter and sugar for 2 minutes until combined. Add the egg and beat for 2-3 minutes, then pour in oil and milk and mix to combine. Set aside.
3. Gently fold the flour into the wet batter in thirds. Mix in the blueberries. 
4. Divide evenly into muffin cases and bake for 25-30 minutes or until golden.
5. Once cooled, decorate the muffins with lemon cream cheese frosting and lemon zest (if using). 

FAQs:

• What happens if my batter looks curdled during step 2? This happens when the eggs or milk are too cold. Once you add the flour, the mixture will become smooth. 
• Is it better to use fresh or frozen berries? What’s the difference? Fresh is best, as you can enjoy them when they are in season. It is cheaper to use frozen during the winter months. 
• How do I know when my muffins are baked? To test if baked, put a skewer through the centre of the muffin and then take it out. Few or no crumbs means that it is baked. 
• How to store the muffins? Leave to cool on a baking rack, then put in a sealed container. They will last 3-4 days left out in a sealed container, or up to a week in a sealed container in the fridge. 
• Can the blueberry muffins be frozen? Yes in a sealed bag or container that is airtight, for up to a month without the cream cheese frosting. 

Recipe tips:

• Why do you mix frozen blueberries with flour? This will stop them from sinking into the bottom of the muffins when baking. If using fresh blueberries, gently fold them directly into the combined batter rather than using flour to coat the berries. 
• Can I make this dairy free? You can make this dairy-free by using dairy-free butter and milk in place of butter and milk 
• Can I make this gluten-free? You can make this gluten-free by using gluten-free self-raising flour instead. The texture will be slightly different to regular flour muffins. 
• How can I decorate my muffins? Make a lemon cream cheese frosting by using a mixer and beating 60g of butter until pale, then 1 cup of sifted icing sugar and beat until light and fluffy. Beat in another cup of sifted icing sugar, 125g of room temperature cream cheese, and the juice of 1 lemon. Keep the zest for garnishing the top of your muffins.