175g of unsalted butter, softened + 60g extra for the buttercream
175g of caster sugar
1 lemon, zested
200g of self-raising flour
150g of blueberries
250g of icing sugar (for the buttercream)
Pre-heat the oven to 160°C (Fan) and line your muffin tray with cases.
In the mixing bowl, cream together the 175g of butter and caster sugar with the electric hand whisk. Add the eggs and whisk to combine.
Add in the flour and the lemon zest and mix until smooth, before stirring through the blueberries.
Divide the batter evenly across the lined muffin tin, then bake in the oven for 20-25 minutes, until the muffins are golden and springy to touch in the centre.
Whilst the muffins are baking, make the buttercream by mixing the 60g of butter, icing sugar and juice of the lemon until smooth.
Once the muffins have cooled, ice them with the buttercream and top with more fresh blueberries.