Instructions

1. Melt the butter then let it cool.
2. Preheat the oven to 200°C.
3. Sift the flour and bicarbonate of soda together in a mixing bowl. Add the lemon zest, sugar and grate a little nutmeg on top.
4. In another bowl mix the eggs with the milk and vanilla, then add the cooled butter.
5. Add the wet mixture to the flour. Stir gently, until you get a smooth batter, then fold in the blueberries.
6. Spoon the batter into a lined muffin tin or silicon muffin cases, filling almost to the top. Sprinkle each muffin with a pinch of sugar.
7. Bake for 20 minutes until light brown then cool on a wire rack.