Lemon Blueberry Cupcakes by Janet Chia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1042773659110267/

Ingredients:
2 Lemon
250g SCS butter/rm temp
200g castor sugar
280g SRF (self raising flour)
1/2 tsp salt
1/2 vanilla essence
4 tbsp plain yogurt
4 large eggs or 6 small
Zest of 2 lemon
8 tsp lemon juice( juice from 2 lemon)
1 box of Blueberries 

Grease and line a 8" round pan.
Or use mini brownies or cupcakes pan
Preheat oven160/5mins

Tips:
Wash blueberries with salt and set aside to dry
Pat dry with kitchen paper towel if not fully dry, sprinkle some flour on it

Steps:
1.)Sieve flour and salt set aside.
2.)Cream butter and sugar till creamy.
3.)Add eggs at one at a time, beating well after each addition until mixture is light and fluffy.
4.)Add in 1/2 tsp vanilla and follow by
the lemon zest, mix until well combined.
5.)Slow down the mixer.
6.Add in flour and mix until well combined.
7.)Add the 4 tbsp of yogurt then add in lemon juice 2 tbsp at a time till all is incorporate.
8.Scoop mixture with ice cream scoop into prepare tin.
9.)Level out mixture at the side but allow a shallow well in the centre.
This is to enable the cake to level up evenly during baking.
10.) Deco the blueberries on it .
11.) Bake at 160/ 35-45mins( my oven temp). or till desired brown or cake test done.
12.)Remove from oven and let cool on rack completely 
13.)Voila yummylicious lemon blueberries cake
14.) Best serve with a cup of English tea.