Step 1

Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a mini muffin pan well with butter or olive oil spray.

Step 2

In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. Add lemon zest.

Step 3

In a heatproof bowl, add butter and heat in the microwave for 20-30 seconds until melted. Stir with a fork to get rid of any lumps.

Step 4

Add vanilla and eggs to melted butter and whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.

Step 5

Add 100 grams (3/4 cup) blueberries. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough. Spoon out the mixture into your prepared tin. Add extra 30 grams (1/4 cup) blueberries on top.

Step 6

Bake for 10-12 minutes until golden brown on top and a skewer inserted into the middle comes out clean.