125g unsalted butter
120g caster sugar
190g self raising flour
2 eggs, beaten
1/2. Tsp vanilla extract
1 cup of blueberries
Preheat oven at 180c.
Cream the butter and sugar until light, pale and fluffy.
Add the beaten egg graduallyto the mix.
Add flour and milk alternating until you get a smooth batter.
Coat the blueberries in flour.
Put cupcake cases into the muffin tin and spoon in the batter adding the blueberries on top.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and cool on a wire rack.
This recipe makes 10 cupcakes.