Lemon, Blueberry and Chocolate Chip Cupcakes

Since quite some time now, I was in search of fresh blueberries, but I couldn’t get any and those which we get in market were so expensive that I decided to get it through my brother who works in the UK, when he was planning to visit me in July.

I am a huge fan of fresh blueberries. When I visited UK and Europe last year , I had eaten these blueberries in tonnes. My bro was not sure whether they will stay fresh till he reaches Bangalore, but I was confident and he bought about 2- 3 packets.  I wanted to make many dishes out of these, but ended up eating most of it, just like that. And with the last few which I had saved, I made these cupcakes and also a blueberry milkshake (which I will be sharing later).

In these cupcakes, I have added fresh blueberries along with white chocolate chips and lemon zest. The lemon zest imparts a strong citrusy flavor to these cupcakes. These lemon, blueberry and chocolate chip cupcakes would make a perfect addition to your breakfast menu. Try this out and you will end up eating more…

Ingredients:

1. Blueberries- 1 Cup
2. All Purpose Flour- 1 ½ Cups
3. Baking Powder- 1 ½ tsp
4. Baking Soda- ¼ tsp
5. salt- a pinch
6. Sugar- 1 Cup
7. Butter- ¼ Cup
8. Egg- 1 no
9. Buttermilk- ½ Cup
10. Milk- ½ Cup
11. Lemon Zest- 1 lemon
12. Chocolate Chips- ½ Cup (I have used white chocolate chips).

Method:

1. Preheat the oven to 180 degrees C.
2. Coat the blueberries and chocolate chips in 1 tbsp of flour so that it won't sink to the bottom when baked. Keep this aside.
3. Beat the eggs along with lemon zest till fluffy. In another bowl beat the butter and sugar till light and cream.
4. Sieve the flour, baking powder, baking soda and salt thrice and keep this aside.
5. In the above egg mixture add the buttermilk and beat well.
6. Slowly fold the sieved flour mixture alternating with milk into the wet ingredients well till the flour and milk gets finished.
7. Add the coated blueberries and chocolate chips in the above cake batter and pour this in a greased cupcake liners and bake for about 20- 25 minutes.