Summer, or at least spring, does seem to have finally arrived in South London, which has been reflected in this week's baked goods offering. Nothing says spring like lemons and they work really well with the blueberries. The almonds were a bit of a last minute addition as we had some toasted flaked almonds left over for something else so they were ground and added to the mix but, you know what, it really works! A cracking flavour combination. The recipe has been adapted from our Dorling Kindesly baking bible.
So, down to the recipe... Melt 60g Vitalite in a pan and leave to cool. Meanwhile, sift 280g plain flour together with 1tbsp baking powder and a pinch of salt in a separate bowl. Add in 190g caster sugar making a well in the centre. In a different bowl beat 1 egg before adding in the melted Vitalite, zest of 1 lemon, 250ml Lactofree milk (you could use soya instead, but use half milk and half water). Slowly mix the wet ingredients into the dry ingredients making a smooth batter. Gently fold in 225g blueberries and 50g toasted flaked, then ground almonds and distribute the mixture amongst your muffin tins. It should make about 12. Bake at 220C for 15-20 minutes until golden.
Once the muffins are out of the oven, let them cool slightly. While they are cooling, mix together the juice of 1 lemon with 2tbsp caster sugar. Stir until the sugar is dissolved. Dip the top of the muffins into the lemon mix and there you have it - enjoy!