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School Holiday Fun! Blueberry Cupcake Recipe


These light, tender and moist cupcakes contain soft, juicy blueberries but any seasonal berries can be used. Try it with raspberries and white choc chips, strawberries or even lemon and blueberries. We like to serve them warm from the oven so the tops are still crunchy. The cupcakes are best eaten within two days of making. Makes 12 muffins. We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

  • 210g (1 1/2 cups) frozen (unthawed) or fresh blueberries

  • 1 large egg (we use eggs with a minimum weight of 59g)

  • 1 teaspoon vanilla extract (2 teaspoons natural vanilla essence)

  • 125ml (1/2 cup) oil (we use sunflower oil, but any mild-flavoured oil can be used)

  • 208ml (3/4 cup plus 1 tablespoon) buttermilk

  • 300g (2 cups) self-raising flour

  • 168g (3/4 cup) caster sugar (finely granulated sugar)

Method:

  • Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

  • Line 12 holes of a muffin pan (1/3 cup capacity holes) with paper or foil cases that measure about 5cm across the base and 8cm across the top.

  • If you are using frozen blueberries, weigh or measure them, and then return to them to the freezer.

  • Using a fork or whisk, beat egg, vanilla, oil and buttermilk together in a medium bowl until well combined.


  • Stir self-raising flour and caster sugar together in a large bowl until well combined. Add the blueberries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.


  • Pour wet ingredients into the well in the dry ingredients.


  • Using a spoon or spatula, gently fold ingredients together until just combined. Don't over mix the batter as this may make the cupcakes tough and release too much purple colour into the batter.

  • Divide the batter evenly among the cases.

  • Bake for about 18-22 minutes, until a wooden skewer inserted into the centre of a muffin comes out without any batter attached.

  • Leave cupcakes to cool in the pan for five minutes.

  • Serve, or transfer to a wire rack to cool. Store cooled muffins in an airtight container at room temperature or in the freezer. Top with your favourite buttercream or leave as in.

Another idea is to fill the centres with your favourite filling (lemon curd, caramel sauce or jam). Not sure how? Find out how on my Youtube Channel!


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