DELICIOUS BLUEBERRY MUFFINS

If you're looking for a delicious and easy-to-make muffin recipe, look no further than these mouthwatering blueberry muffins. Packed with juicy blueberries and a hint of lemon zest, these muffins are sure to become a family favorite. Plus, with the added touch of demerara sugar sprinkled on top, they have an irresistible crunchy texture. So, let's get baking!

Here are the ingredients you'll need, along with their cup measurements:

- 2 ¾ cups self-raising flour
- ¼ teaspoon baking powder
- ⅔ cup caster sugar
- 1 cup whole milk
- ½ cup extra-virgin olive oil
- 2 large eggs
- Finely grated zest of ½ lemon
- 1 ½ cups blueberries
- Demerara sugar, to sprinkle (optional)

To start, preheat your oven to 190°C (375°F), fan 170°C (340°F), or gas mark 5. Line the holes of a 12-cup muffin tin with squares of nonstick baking paper or muffin cases.

In a large bowl, mix together the self-raising flour, baking powder, and caster sugar. Make sure they are well combined.

In a separate jug, lightly whisk together the milk, olive oil, and eggs. Once combined, pour the egg mixture into the bowl with the dry ingredients. Gently mix with a balloon whisk until the mixture is halfway combined.

Now, it's time to add the lemon zest and blueberries. Carefully fold them into the mixture, making sure not to overmix. A few folds with a large spoon should be enough to combine everything.

Spoon the mixture into the prepared muffin tins, filling each one about ¾ full. If you'd like an extra touch of sweetness and crunch, sprinkle the tops of the muffins with demerara sugar.

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.