Preheat oven to 200'C / gas mark 6. Line a 12 hole muffin tray with your muffin cases.

Sift flour into a large bowl. Gently stir in the baking powder, caster sugar and lemon zest.

In another bowl, combine the egg, milk butter and lemon juice. Mix thoroughly.

Pour the wet mixture into the dry and fold to form a thick, bubbly batter (this may take time depending on arm strength!)

Fold in the blueberries and chocolate chips. Now spoon the mixture evenly into the muffin cases.

Finally, top off each muffin with a scatter of mixed nuts and sprinkle with demerara sugar to add crunch.

Bake for 25 minutes until muffins are well risen and golden. Cool on a wire rack and indulge!