Lemon Curd and Blueberry Muffins

These are a lovely baked treat of twelve muffins - you can use lemon curd or blueberry jam as I have here, but they work equally well with other jams too and are utterly delicious with a cup of tea.

They are a perfect distraction for children to make during the summer holidays too and a great introduction to baking. They are also very easy to make just needing a basic muffin recipe.

Here's how:

• 150g caster sugar
• 200g self raising flour
• 1 egg
• 75ml olive oil
• 160ml milk
• 1 tsp vanilla extract
• 75g lemon curd
• 75g blueberry jam
• Handful of blueberries to decorate

Firstly pre-heat the oven to 180 degrees. Also line a muffin tin with twelve muffin cases.

Sieve the flour into a bowl and add 100g of the caster sugar.

In a separate bowl mix together the vanilla, olive oil, milk and egg and once combined slowly mix into the dry ingredients.

Once completely combined half fill each muffin case with some mixture. Now put a teaspoon of lemon curd into half of the muffin cases and a teaspoon of blueberry jam into the other six. Now finally top each muffin with more muffin mixture to cover the jam and lemon curd.

Place into the oven to cook for 12-15 minutes or until golden brown and nicely risen.

Remove from the oven and set aside.

With the remaining lemon curd, place into a ramekin or small bowl and place into the microwave for ten seconds or so to completely melt. Then using a pastry brush, brush the six lemon curd-filled muffins with the melted curd. Now scatter half of the remaining caster sugar.

Now repeat the process with the blueberry jam - melt in the microwave and brush over the remaining muffins and then scatter with sugar. Then use the blueberries to decorate. 

These will keep in a cake bow for two days but are best served warm with a cup of tea.