Blueberry and Lemon Muffins

Preheat oven to 350ºF (180ºC).

Place sugar, butter, and lemon zest in a mixer and beat until light and fluffy. Add eggs, milk, lemon juice and vanilla extract a little at a time, beating quickly as you add.

Sieve the flour, baking powder, salt and nutmeg into the mixing bowl and fold it into the batter until all the flour is incorporated. Stir in the blueberries.

Spoon batter evenly into a muffin tray and place into the oven. Bake for around 25 minutes. When they are done, the muffins will be golden brown on top, and if you slip a knife into one of the muffins, it will come out clean with no batter on it.