Blueberry Lemon Muffins

Preheat the oven to 180°C (160°C fan, gas mark 4).

Line a muffin tin with 12 paper cases.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

Stir in the flour, baking powder and lemon zest until smooth.

Place heaped dessert spoonfuls of the mixture into each cupcake case and poke about 4 blueberries in each one.

Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

Blend together the icing sugar, butter and lemon extract to make a soft buttercream.

Spread the mixture over the muffin and top with a few blueberries.

Your finished muffins will keep for approximately 3 days in a cake tin or they can be frozen.