150g fresh or frozen blueberries, 280g plain flour,115g brown sugar, 1 tablespoon baking powder, 1/8 teaspoon salt, 2 medium large eggs, 250 ml double cream, 4 tablespoon melted butter, 2 tablespoon sunflower oil, 1 teaspoons vanilla extract, grated lemon zest
Preheat Oven to 200°C. Use cupcake liners or lightly grease tray with butter, vegetable oil or nonstick cooking spray. In a large bowl, whisk flour, baking powder, and salt together and toss in remaining cup of blueberries until dusted with dry mixture. In seperate bowl, whisk eggs and then slowly whisk in double cream, butter and oil until well combined. Whisk in vanilla extract and lemon zest. Using rubber spatula, fold wet mixture into dry flour mixture until just moistened. Do not over mix! Fill prepared muffin cups with batter until they are about 3/4 full. Bake until muffin tops are golden and just firm or toothpick inserted near center comes out clean, 20 minutes. Let muffins cool in muffin tray for 5 minutes and then transfer to a wire rack to cool a bit more.