Gluten-free blueberry muffins

Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 6-hole muffin tin with paper muffin cases

In a mixing bowl, combine the flour, baking powder and bicarbonate of soda

In a separate mixing bowl, whisk the eggs with the sugar, milk, yoghurt, oil and the lemon zest or vanilla until smooth and creamy

Add the blueberries to the flour, then add the wet mixture

Quickly and gently combine with a wooden spoon. Don’t over-mix – just ensure there are no big patches of flour

Spoon the mixture into the muffin cases. If you want the classic muffin-top bulge, you’ll need to be brave and fill the cases to the top

Bake for about 20 minutes until golden and risen

Leave to cool a little in the tin, then finish cooling on a wire rack

The muffins can be eaten while still warm or you can decorate the cooled muffins with a drizzle of glacé icing. Try mixing about 50g of icing sugar with a teaspoon or 2 of lemon juice if you added lemon zest to the muffins, or use icing sugar and water if you added vanilla. You can also finish the iced muffins with a few flecks of dried lavender