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;
1/2 cup plain flour
1/3 cup + half 1/3 cup caster sugar
1/4+ ½ tsp baking powder
pinch of salt
less than 1/8 cup butter
1/2 tsp vanilla extract
Zest of 1 lemon
Juice of half a lemon
1 cup blueberries
Preheat the oven to 180°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 👏🏼🙌🏻🎂