A great snack, so delicious, light and bursting with flavor and sweetness from the blueberries, super quick to whip up and with adding the of the buttermilk, so good.
Ingredients:
240 grams of plain Flour
2 tsp of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Salt
200 grams of caster Sugar
75 ml of sunflour Oil
3 Eggs
1-1/4 cup of Fresh Blueberries
300 ml of Buttermilk
2 tsp Vanilla Extract
Lemon zest of 1 lemon
For the topping:
50 grams of brown sugar Sugar
40 grams of plain Flour
50 grams of butter, cold, cut into small
Recipe
Pre-heat the oven to 180°C and line 12 cupcakes holes with cupcake liners.
Make the crumble topping by mixing all the ingredients together until lumps form and reserve.
Mix all the wet ingredients together.
Toss the washed blueberries in 1 tablespoon of flour.
Mix the remaing flour with the dry ingredients.
Combine the wet and dry ingredients together and the add in the blueberries.
Spoon the mixture into the cupcake cases, you might need a little more cupcake cases depending on the size.
Add the crumble on the top and bake for about 18 minutes until springy and golden brown.
Lave to cool on a wire rack.
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