Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.
Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.
In a separate bowl mix together the eggs, Lemon Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.
Pour the blueberries into a separate bowl and add a spoonful of flour, toss the blueberries in the flour – this stops the chips from sinking when the muffins are baked. Pour the blueberries into the muffin mixture and gently stir into the mixture.
Divide the mixture equally between the muffin cases. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
