Packed with fresh or frozen fruit (use straight from the freezer), these muffins are great for coffee time, lunchboxes and picnics.
Preheat the oven to 220°C/440°F/Gas Mark 6.
Mix the flour with the sugar, salt and lemon rind in a mixing bowl. Make a well in the centre, then pour in the oil, beaten egg and milk. Stir gently with a wooden spoon until roughly mixed, then add the fruit and stir until just combined (for the best texture don’t overmix).
Spoon the mixture into the muffin cases and bake in the heated oven for 15-20 minutes until golden and firm to the touch. Remove from the tray and cool the muffins on a wire rack. Eat warm or at room temperature. Best eaten within 24 hours.
300g Marriage's Organic Light Brown Self Raising Flour
175g Organic unrefined caster sugar
A pinch sea salt
The grated rind 1 Organic unwaxed lemon
60ml Organic sunflower oil
1 large Organic egg, beaten
225ml Organic milk
225g Organic blueberries
A muffin tray lined with paper muffin cases