Blueberry muffins

Preheat
the oven to 170°C. Line 18-24 muffin tin hollows with cupcake liners and grease
with non-stick spray.

1. Put the butter and sugar in a
mixing bowl and beat with an electric beater until light and creamy.

2. Add the
vanilla essence and mix well.

3. Sift the
cake flour, salt and baking powder into the butter mixture and mix lightly
until combined. Fold in the blueberries and lemon zest.

4. Fill each
cupcake liner ¾ full of batter. Sprinkle a little brown sugar over and bake for
12-15 minutes or until fully risen and cooked through.

5. Remove the muffins from the
baking tins and transfer to a wire rack to cool.