Lemon & berry streusel muffins

A quick batch of zingy, crumbly-topped muffins ready in under an hour; perfect for weekend brunch or an afternoon cuppa.

Ingreadient

• 2 British Blacktail Free Range Large Eggs
• 3 Cooks’ Ingredients Unwaxed Lemons, zest of all, juice of 1
• 125g golden caster sugar
• 75g Essential Buttermilk
• 125ml Vegetable or sunflower oil
• ½ tsp vanilla bean paste or extract
• 225g Essential Plain Flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 150g frozen Essential Mixed Berries, not defrosted
• 30g Essential Plain Flour
• 30g granulated sugar
• 20g Essential Butter, chilled and cut into small cubes

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Line a 12-hole muffin tray with muffin cases. In a small bowl, combine the ingredients for the streusel topping and rub together with your fingertips until it resembles breadcrumbs. Cover and chill.
2. In a large bowl, whisk together the eggs, lemon zest and sugar. In a jug, combine the buttermilk, oil, lemon juice and vanilla, then gradually pour into the egg mixture, whisking continuously.
3. Combine the flour, baking powder, bicarbonate of soda and salt, then sift into the wet ingredients in 2 additions, lightly whisking each time, to make a smooth batter. Fold in the frozen berries.
4. Divide the batter between the muffin cases and sprinkle over the streusel topping. Bake for 13-15 minutes, until golden and well risen and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.