BLUEBERRY LEMON MUFFINS

These are so moist and flavourful. You can substitute any fruit, but blueberries are great because of their size. Just cut the other fruit into pea-size shapes.

Makes 18-19 muffins INGREDIENTS

Nonstick cooking spray 190g plain flour 100g granulated sugar 2 tsp baking powder 1 tsp salt 3 large eggs, at room temperature Grated zest and juice of 1 lemon 250g ricotta 170g honey 110g unsalted butter, melted 160g frozen or fresh blueberries

For the topping

65g plain flour 45g old-fashioned rolled oats 110g packed light brown sugar ¼ tsp salt 55g cold unsalted butter, cut into small cubes

METHOD

Preheat the oven to 180C/160C fan/Gas 4. Line 18 or 19 holes of two muffin tins with paper liners. Lightly spritz the liners with cooking spray. In a large bowl, whisk together the flour, granulated sugar, baking powder and salt until combined. In another bowl, whisk the eggs, lemon zest, lemon juice, ricotta, honey and melted butter until fully mixed. Stir the wet ingredients into the dry ingredients until combined. Don’t overmix. Gently fold in the blueberries. Scoop the batter into the prepared muffin cases, filling them three-quarters of the way up. Set aside. To make the topping, in a small bowl, whisk together the flour, oats, brown sugar and salt. With a fork, mash the cold butter cubes into the dry ingredients. It should be fully combined and crumbly. Top each muffin with one tablespoon of the topping. Transfer to the oven and bake until a toothpick inserted into a muffin comes out clean and the tops are golden brown – about 15 to 20 minutes. Remove from the oven and place the tins on a wire rack. Allow to cool completely before serving. Store at room temperature for three to five days in an airtight container.