BAKERY-STYLE BLUEBERRY MUFFINS

(Makes 4)

INGREDIENTS: 35g unsalted butter, diced; 50g caster sugar; zest of ¼ lemon (optional); 80g sour cream or buttermilk or yogurt; 1 large egg white; 85g plain flour; 1tsp baking powder; ¼ tsp fine sea salt; 170g blueberries For the streusel topping: 60g plain flour; 35g caster sugar; 40g unsalted butter, melted

METHOD:

1. Preheat the oven to 180°C (160°C Fan) Gas Mark 4. Place four paper cases in a muffin tray.

2. For the streusel: Put the flour and sugar in a bowl and drizzle over the melted butter, stirring with a knife until the mixture clumps together. Use your hands to form it into a ball of dough, then refrigerate until needed.

3. For the muffins: Melt the butter, then pour into a mixing bowl. Add the sugar, lemon zest (if using), sour cream and egg white and mix until smooth. In a separate bowl, whisk together the flour, baking powder and salt. Add in the butter mixture and the blueberries and stir gently and briefly, just until a thick batter forms.

Don’t worry about it being perfectly smooth; it’s important not to overmix, as it can easily become tough.

4. Divide the batter evenly between the paper cases. Crumble the chilled streusel over the top and bake for about 25 minutes, or until golden brown and a skewer inserted into the muffins comes out clean. Set aside to cool in the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.