DAILY DINNERS

Preheat the oven to 180C/160C Fan/Gas 4. Pop nine paper muffin cases into a nine-hole tin.

Melt the butter in a small bowl in the microwave, or in a small saucepan over a low heat.

Put the melted butter, sugar, sour cream, egg, vanilla extract and lemon zest into a large mixing bowl. Beat with a hand-held electric whisk (or stand mixer) until you have a nice, smooth mixture.

Add the baking powder, bicarbonate of soda and salt and beat again.

Put your blueberries in a small bowl and sprinkle over the extra tablespoon of flour. Give them a little shake to make sure they are all coated (this prevents them from sinking to the bottom of the muffins).

Using a sieve, sift the flour into the large mixing bowl. Add the flour-coated blueberries and gently mix with a wooden spoon. The batter will be quite thick.

Spoon the mixture into the prepared muffin cases and then sprinkle each muffin with a teaspoon of sparkling sugar (or whichever you are using).

Place the tin in the oven and bake for 25-30 minutes, until the tops of the muffins are golden and a skewer or cocktail stick inserted into the middle of one comes out clean. Let the muffins cool in the tin for 10 minutes, then carefully take them out of the tin in their cases and leave to cool completely on a wire rack.