Ingredients
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250 grams
Flour
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100 grams
Caster Sugar
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120 grams
Butter
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2
eggs
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11/2 teaspoon
Baking Powder
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200 milliliters
Buttermilk
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1 teaspoon
Lemon zest
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2 tablespoons
Lemon Juice
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150 grams
Blueberries
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50 grams
Granulated Sugar
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1 teaspoon
Lemon Zest
Directions
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Preheat the oven to 180 degrees celsius. Line the muffin tin with liners. I made parchment sheet muffin liners using the method from "The Kitchn."
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In a large bowl, cream the butter and caster sugar until pale and fluffy.
Add and beat one egg at a time.
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Add the buttermilk, lemon juice and lemon zest.
Sift in the flour and baking powder. Mix thoroughly.
Fold in the blueberries into the batter.
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Scoop 2 ice cream scoops of batter in the liners.
Mix the granulated sugar and lemon zest, sprinkle this mixture on the batter.
Bake for about 30 minutes.
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