Blueberry Lemon Muffins

• 250 grams Flour
• 100 grams Caster Sugar
• 120 grams Butter
• 2 eggs
• 11/2 teaspoon Baking Powder
• 200 milliliters Buttermilk
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon Juice
• 150 grams Blueberries
• 50 grams Granulated Sugar
• 1 teaspoon Lemon Zest

1. 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."
2. In a large bowl, cream the butter and caster sugar until pale and fluffy. rnAdd and beat one egg at a time.
3. Add the buttermilk, lemon juice and lemon zest. rnSift in the flour and baking powder. Mix thoroughly. rnFold in the blueberries into the batter.
4. Scoop 2 ice cream scoops of batter in the liners. rnMix the granulated sugar and lemon zest, sprinkle this mixture on the batter. rnBake for about 30 minutes.

flour, sugar, butter, eggs, baking powder, milliliters buttermilk, lemon zest, lemon juice, blueberries, sugar, lemon zest

Taken from food52.com/recipes/57034-blueberry-lemon-muffins (may not work)