60 g Butter
280 g Plain Flour
200 g Caster Sugar
1 tbsp Baking Powder
Zest of Lemon
1 tsp Vanilla Extract
250 ml Milk
125 g Blueberries
100 g Raspberries
Pre heat oven to 220C 425F or Gas Mark 7
Melt butter in pan
Sieve flour with baking powder into a bowl and then stir in the sugar.
Make a well in centre of flour ready to add other ingredients.
Beat egg and then add melted butter lemon zest and vanilla extract.
Mix these wet ingredients with flour and sugar until you have a nice smooth mixture.
Fold in blueberries and raspberries, trying not to over mix.
Add mixture to cupcake cases.
Place in oven and cook for 15 to 20 minutes.
Remove muffins and place on a cooling rack.
You can glaze them if you wish with a mix of lemon juice and sugar gives them a slight moistness which is yummy.
You can of course add other fruit or perhaps chocolate chips give it a whirl.