Blueberry Muffins

250g plain flour (I use organic)
a large pinch of salt
1 tbsp baking powder
180g caster sugar
125g blueberries (but I usually use about 200g)
2 eggs (I use organic free range)
180ml sunflower oil
180ml soured cream
1 tsp vanilla extract
juice and zest of 1 lemon

1.  Preheat oven to 190 deg Cel
2.  Stir together the flour, salt, baking powder, sugar and blueberries
3.  Whisk together the eggs, oil, soured cream, vanilla extract, lemon juice and zest (it will look a little curdled)
4.  Stir the wet ingredients into the dry ingredients and spoon into 12 muffin cases until about three-quarters full
5.  Bake for 20 minutes or until cooked.

They are from Annabel Karmel The Fussy Eaters' Recipe Book.  It is such a fantastic book.
I think Piper ate nearly every muffin.  They are her little hands with her plate. xxx
Note:  Just a quick note to let you know that if you do ever make them, please don't put in too many extra blueberries.  I did this this morning and found that they just won't cook. x