Blueberry Yogurt Cupcakes

I have made this afternoon a delightful blueberry yogurt cupcakes. It is really delicious topped with honey flavoured yogurt and blueberry pie filling although the original recipes calls for fresh or frozen blueberries. This recipe was taken from one my recipe books collection and it is very simple and easy to do. Here's the recipe. Have fun making and most importantly, enjoy eating them!







Blueberry Yogurt Cupcakes
Cupcakes
180gm plain flour
1 tsp baking powder
1/8 tsp salt
125gm unsalted butter, softened
100gm sugar
1 tsp finely grated lemon zest
2 large eggs
90ml plain yogurt
150gm fresh or frozen blueberries (thawed)

Topping
125ml plain yogurt
1 tbsp honey
fresh blueberries

Method :

1. Preheat oven to 350F (180C/Gas 4).
2. Line a standard 12 cup muffin pan with paper liners.
3. Combine the flour, baking powder and salt in a small bowl. Beat the butter, sugar and lemon zest in a medium bowl with an electric mixer on medium-high speed until pale and creamy.
4. Add the eggs one at a time, beating until just blended after each addition.
5. With low speed, add the mixed dry ingredients and yogurt. Stir the blueberries in by hand.
6. Spoon the batter into the prepared cups, filling each one three quarters full. Bake for 20-25 minutes, until golden brown and firm to the touch. Transfer the muffin tin to a wire rack. Let cool completely before removing the cupcakes.

Topping : Mix the yogurt and honey in a small bowl. Top each cupcake with a dollop of sweetened yogurt and a few fresh blueberries. Enjoy!!