LEMON BLUEBERRY POPPY SEED MUFFINS....gluten free

56 grams butter, soft (1/4 cup)
1/4 cup canola oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/3 cup milk
finely grated rind 2 small lemons
2 1/3 cups gluten free self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
2 tablespoons poppy seeds

51 fresh or frozen (thawed) blueberries

preheat oven to 180 c. (350 f.) line 2 x large 12 hole muffin tins with 17 paper patty pans.

in a large bowl, using an electric mixer, beat the butter, sugar and oil together until combined.

add the eggs, sour cream, milk and rind beating until well combined.

add the flour, bicarb and salt in 3 additions beating until just combined.

stir in the poppy seeds.

evenly fill the pattypans.

place 3 blueberries on top of each muffin batter.

cook for approx. 30 -35 minutes or until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

150 grams butter, soft (2/3 cup)
2 cups icing sugar
1 tablespoon lemon juice

mix all together and spoon or pipe icing onto cold muffins.  decorate as desired.