Lemon and Blueberry Cupcakes

Lemon and blueberry is one of my favourite combinations. I had some leftover yoghurt and blueberries that needed to be used so I came up with these little treats. The cakes were moist and light and packed full of blueberries. They are pretty healthy if you omit the icing as it has little fat, low fat yoghurt and lots of fruit! 

I'm sending this to Made with Love Mondays hosted by Javelin Warrior as it's made from scratch and definitely made with love. 

I'm also sending this to Credit Crunch Munch hosted by Anneli from Delicieux this month. The challenge was created by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This is a great recipe if you have leftover yoghurt and fruit to use up. 

As blueberries are currently in season in the UK (June -September), I'm also sending this to Simple and in Season hosted by Ren from Ren Behan. I've not participated for many months so I'm glad to be joining in again particularly as this is the 2 year anniversary of Simple and in Season! Congrats Ren on hosting a fabulous challenge.

I'd also like to enter this to a new blogging challenge this month called Four Seasons Food Challenge created by Anneli from Delicieux and Louisa from Chez Foti.  It's hosted by Anneli this month and the theme is Picnic Food & Outdoor Nibbles. These cupcakes are perfect for a picnic and as mentioned blueberries are very much in season.

And another new blogging challenge I've just been told about called Feel Good Food hosted by Victoria from A Kick At The Pantry Door. The idea is to share recipes that are healthy, delicious and nutritious.  There's a different theme each month and this month the theme is blueberries so these are perfect for the challenge.

 I found these fancy cupcake cases in America and couldn't wait to try them out! 

 adding lots of lovely lemon zest 

 push a few berries on top of each cupcake

 fresh from the oven 

 I'm impressed that the blue cupcake case retained it's colour after baking 

 These made the perfect gift for a friend - I hope she enjoyed them :)

Lemon ad Blueberry Cupcakes

Makes 12 cupcakes 

Omit frosting and eat it as a healthy muffin if you want to reduce the calorie count!

Lemon and blueberry cupcakes

200g self raising flour

1 teaspoon bicarbonate of soda

75g golden caster sugar

200g blueberries (reserve 24-36 for pushing on top of cupcakes before baking)

Zest and juice of 1 lemon

2 eggs

150mls low fat yoghurt

50mls sunflower/vegetable oil

Lemon buttercream icing

100g butter

200g icing sugar

juice of 1/2 lemon

• Preheat the oven to 170C.
• Sift flour and bicarbonate of soda in a medium bowl.
• Stir in sugar, blueberries and lemon zest. 
• Add eggs, yoghurt, oil and lemon juice in the centre and mix well. 
• Divide into 12 cupcake cases and bake for approximately 16-18 minutes or until well risen, golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool before serving. 
• To make icing, mix all ingredients in an electric stand mixer until smooth.
• Pipe or spread on top of cupcakes and decorate as desired.