With spring now in the air I wanted to create a lovely light spring inspired cupcake. I had a surplus of lemons in the house and wanted to use them. Lemon is fresh and such a clean flavour but wanted something to back it up. Then blueberries caught my eye. Now they are a perfect spring mix, I don’t know why, but lemon and blueberries work. So it was to be lemon and blueberry cupcakes.















Blueberries are such fun to work with they pop with colour especially when you split the cake, muffin or scone open. And in these cupcakes because they are so pale the bright colour of the blueberries just jumps out at you and is a lovely surprise for the person eating them.















These are not difficult to make, most of the ingredients are just your basic cupcake ingredients. The only exception is the tablespoon of Greek yogurt, which helps keep the sponge moist and helps give it a slightly denser crumb.















So on to business, here are the steps for you to go ahead and make these beauties yourself.



Recipe: