Blueberry Lemon Cupcakes



Blueberry Lemon Cupcakes

For the Lemon Blueberry Cupcakes:
210g plus 2 tablespoons all-purpose flour, divided
1.5 teaspoon baking powder
1/4 teaspoon baking soda
120g full-fat sour cream
120g full cream milk
2 tablespoons fresh lemon juice
110g fresh or frozen blueberries, if using frozen do not thaw first

120g salted butter, at room temperature
120g caster sugar
1 tsp vanilla extract
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest


For the Lemon Blueberry Cupcakes:
Preheat oven to 175C.  Line a 12 cup muffin tin with paper liners and set aside.
1.In a medium bowl combine 210g flour, baking powder, baking soda, and salt; set aside.

2. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice with a handwhisk. Set aside.

3. Place blueberries in a small bowl and toss with 2 tablespoons of flour to coat the berries and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds.

Add in the sugar and vanilla extract and beat until well combined.

Add in the egg and egg yolk and continue to beat until blended then reduce speed to low and add half the flour mixture followed by 1/2 the sour cream mixture.

Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.

5. Spoon the batter into the prepared muffin cups, filling them 3/4 full and bake in middle rack for 20-25 minutes or until cooked.

6. Cool completely before frosting.


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