Sadly this is the last weekend that Helen and I are living in our current flat and so my final recipe made here had to be something special. Seeing as this is my last opportunity to steal Helen’s awesome silicone baking tray, I came up with this recipe. These glazed muffins have everything- zingy lemon, juicy blueberries and melting chocolate.

Ingredients (makes 10 large muffins):

300g plain flour

415g caster sugar

300ml milk

1 medium egg

90ml lemon juice

60g melted butter

200g blueberries

100g chocolate chips

1 cap vanilla extract

2tsp baking powder

1 pinch salt

Pre-heat the oven to 200°C. Combine 315g sugar with all the flour, salt and baking powder and whisk. In a separate bowl mix 10ml lemon juice, milk, egg and vanilla, and then pour into the same bowl as the flour mix. It’s important to combine the dry and wet mixes thoroughly when apart, but not to over-mix when the two are together in the same bowl. stir in the melted butter and finally the chocolate chips and blueberries.

Use two spoons to fill your muffin cases all the way to the top, this will help ensure that your muffins are huge bakery style cakes. Pace carefully in the oven and leave to bake for 25 minutes. 10 minutes in turn down the temperature to 170°C- this will also help increase the size of your muffins.

Whilst they bake you can make the lemon glaze. simmer 100g sugar and the 80ml juice in a pan over a medium heat until you get a syrupy texture. When the muffins are out of the oven the glaze can be brushed or spooned over the top.