200g ground almonds
2tsp baking powder
1/2tsp bicarb soda
60g poppy seeds (optional)
3 medium eggs
160g caster sugar
2 lemons - zest and juice
2 large courgettes - peeled & grated
100ml soy or lactose free milk
150g - 200g blueberries (if you buy a 200g punnet then you can use all of them)
Preheat your oven to 200C (392F) and line your muffin tray with cases. Combine all the dry ingredients, except the sugar, in a mixing bowl and set aside.
Beat the eggs and sugar in a KitchenAid mixer (or with a hand held mixer) until they are pale, creamy & fluffy. Carefully add the lemon zest, juice, grated courgette, milk and blueberries. You do not want to lose the air from the mixture.
Then fold the dry mixture into the wet mixture, again, be careful not to knock all the air out.
Spoon into the muffin cases and put into the oven. Now, I use a fairly shallow muffin tray so I bake these for 30minutes or until brown on top. If you have one of those really deep, manly muffin trays, you'll need to watch the time and see when the tops go brown. It'll probably take a little longer.