Amira's Blueberry, Lemon & Walnut Muffins

Makes around 22 muffins (medium size)

Ingredients

440g self-raising flour

1 cup sugar

1 cup vegetable oil

1 cup milk

2 eggs

Zest of 2 lemons

250g blueberries, frozen

Crumble topping - see below

Icing sugar to sprinkle on top

Method

Preheat oven to 170oC fan-forced.

1. Mix dry ingredients together, mix in another bowl wet ingredients.

2. Mix both dry and wet ingredients together, making sure not to over mix.

3. Stir in lemon zest, then the blueberries.

4. Divide mixture into papered muffin tins.

5. Divide the crumble topping between each muffin top.

6. Bake at 170oC fan-forced oven for 20 minutes.

7. At this stage you might like to turn the oven to top grill and place the muffins under the grill to brown a little bit more (2 mins) which will give the muffins more topping crunch.

8. Once cooked remove from oven and allow to sit in pan for about 3 minutes before removing each muffin from the pan and placing on a wire rack to cool.

9. Sprinkle with icing sugar before serving.

Crumble topping (optional)

Mix together in a bowl: ½ cup plain flour, ½ cup rolled oats, 1/4 cup (+ a little more) firmly packed brown sugar, 1/4 walnuts, medium chopped, 100g unsalted butter, melted.

(Even if you half the muffin recipe above make up the same quantity of the crumble, use as much as needed and if any is left over you can place in a plastic bag the freezer.)