Luscious fresh blueberries together with a touch of lemon zest make these muffins a treat for the eyes and the taste buds. Berries are one of the best sources of anthocyanins, an antioxidant that helps prevent free radical damage in the body.

2 cup (240 g/8 1/2 oz) wholemeal flour
1 tablespoon baking powder
1 egg
1/2 cup (125 ml/41/2 fl oz) raw organic honey
1/2 tablespoon lemon zest
1/3 cup (83 ml/3 fl oz) cold pressed virgin olive oil
1 cup (250 ml/9 fl oz) low-fat milk
1 teaspoon vanilla essence
1/4 cup (43 g/11/2 oz) almonds flakes
1 1/4 cups (188 g/61/2 oz) fresh or frozen mixed berries (blueberries, strawberries, raspberries)

• Preheat oven to 180oC (350oF/Gas 4). Place muffin cases in a 12-hole muffin tray.
• Place all dry ingredients in a large bowl, mix until well combined.
• In another bowl add all liquid ingredients and lemon zest, whisk until well combined.
• Slowly pour liquid into dry ingredients and gently combine. Be careful not to over mix as this will result in a heavy muffin.
• Gently fold in almonds and mixed berries so they don’t burst.
• Spoon mixture into muffin holes and bake for 30 minutes, until muffins have risen and are golden brown.
• Allow muffins to sit for 5 minutes on a cooling rack.
• Makes 12 medium sized muffins.

Tip: If using frozen mixed berries do not thaw, add to mixture frozen.