Lemon and Blueberry muffins

These are mouthwatering muffins, but will it be Ows or Leah's ones that are good enough to win?

BLUEBERRY AND LEMON MUFFINS

INGREDIENTS

For the Streusel Layer

45g plain flour

2 tablespoons Demerara sugar

2 tbsp melted butter

1/4 teaspoon cinnamon

A pinch of salt

For the Muffins

2 eggs

320g buttermilk (buttermilk)

70g oil

70g melted butter

270g plain flour

135g refined sugar

65g soft brown sugar

1.5 teaspoons baking powder

Half lemon zest (zest)

150g frozen blueberries

METHOD

1. Place the 12 muffin paper cases in the tin.

Streusel layer

Add the melted butter, plain flour, cinnamon, salt, Demerara sugar.

Mix with a fork, until you have large crumbly pieces.

Muffins

1. Mix the eggs, buttermilk, oil and melted butter together in one bowl.

2. In a different bowl, mix the plain flour, fine sugar, soft brown sugar, baking powder, lemon peel and frozen blueberries. Blend until everything is combined.

3. Add the dry mixture to the wet mixture

4. Put the mixture into the muffin cases

5. Add the streusel layer on top of the muffin batter

6. Bake at 170C degrees for 35-40 minutes.