280g S/R flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
180g caster sugar
Pinch of salt
300ml milk
1 tbsp lemon juice (bottled is fine)
90g melted butter
1 egg
1 tbsp vanilla extract
150g blueberries
Toppings
50g butter
70g plain flour
25g Demerara sugar
Pinch of salt
50g finely chopped nuts (I use pistachio, hazelnut and pecan)
You will also need a 12-hole muffin tin lined with 10 paper cases
Preheat the oven to 170ºC/gas mark 3
Combine the flour, baking powder, bicarb, salt and caster sugar in a large bowl and make a well in the centre.
In a jug, whisk together the melted butter, egg, vanilla, lemon and milk.
Add the blueberries into the bowl with the flour and tumble around so they are dusted in flour. Make a well in the centre.
Pour the wet ingredients into the well in the dry ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy.
Rub together the butter, plain flour, salt and demerara until you have a sandy consistency, stir in the chopped nuts.
Divide the batter between the muffin cases and sprinkle each one with the topping. Bake on the middle shelf of the preheated oven for 25-30 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean.
