Lemon Blueberry Cupcake

   

       

I actually bought blueberries with the intention of having a healthy brunch on my day off today. I was going to make banana pancakes and a blueberry sauce and have a smoothie. However, I woke up a lot earlier than planned and had tea and toast instead! So I now had a packet of unused blueberries that were just calling out to be put into cupcakes! 

Because there are only 2 of us living here, I halved my vanilla cupcake recipe (and added lemon juice, zest and the blueberries) and aimed for 6 cupcakes. I got 8/9 I think! They were lovely! I may add more lemon next time, I love a really zesty cupcake, or anything! 

Anyway, here’s the recipe;

Ingredients 

1/2 cup plain flour

1/3 cup + half 1/3 cup caster sugar

1/4+ Β½ tsp baking powder

pinch of salt

less than 1/8 cup butter

60ml milk

1 egg 

1/2 tsp vanilla extract

Zest of 1 lemon

Juice of half a lemon 

1 cup blueberries 

Method

Preheat the oven to 180Β°C.

Put the flour, sugar, baking powder, salt and butter in a bowl and mix until everything is combined.

Pour in the milk and beat until incorporated.

Whisk in the egg, vanilla extract.

Mix  until the mixture is smooth.

Add the zest and lemon juice and beat further.

Then add the blueberries and stir/ fold until spread evenly.

Spoon the mixture into the paper cases (2 TBSP per case).

Bake in the preheated oven for 10–15 minute until golden and springy.

When first taken out of oven they may look soggy- don’t worry though, this is just the blueberries. They’ll be fine once cooled! 

 

I left these unfrosted- partially because the butter was too cold and secondly because they don’t need it πŸ‘πŸΌπŸ™ŒπŸ»πŸŽ‚


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