Blueberries are in season and I bought some from our farmers' market.  They are so fresh, plumb, juicy and tasty. With lots of antioxidants, blueberries have to be one tasty health food. Adding some blueberries to my standard butter cake recipe has turned my ordinary cupcakes into an extra special treat. I must say the blueberry cupcakes looked mouth-watering.  They are moist and absolutely delicious.  Another pretty quick and easy recipe I reckon.

INGREDIENTS

• 150 gm butter

• 150 gm sugar (cream with butter)

• 50 gm sugar (beat with egg white)

• 5 eggs (separate yolk from white)

• 275 gm self raising flour

• 1 teaspoon vanilla essence

• 250 gm blueberries

METHOD

1. Pre-heat oven to 160C (fan-forced).  Line muffin tin with paper liners.

2. Beat egg white and sugar in clean dry bowl till stiff. Transfer to another bowl.

3. Beat butter and sugar till white & fluffy.

4. Add egg yolks, one at a time, and continue to beat till combined.

5. Fold in flour with a metal spoon.

6. Pour beaten egg white mixture into the batter and stir in.

7. Toss blueberries in a tablespoon of flour and and stir the blueberries gently into the batter.

8. Spoon batter into the cups and bake for 25 mins.  Serve blueberry cupcakes warm.