Lemon Blueberry Cupcakes

By Linda Martinucci

Prep 10. Serves 12.

This popular tangy combination is delicious and so easy using my low-carb, low-sugar vanilla cake mix. This recipe will work with any citrus and any berry so feel free to use your favourites!

Ingredients

1 x pack Simply Swap Foods Vanilla Cupcake Mix

1 tblsp lemon rind, finely grated (tightly packed)

¾ cup blueberries (fresh or frozen)

½ cup salted butter, melted (125g)

¼ cup lemon juice

4 large eggs

½ cup preferred milk

Method

Preheat oven to 170°C f/forced and line 12-hole muffin tray with paper cases.

1. Pour entire cupcake dry mix contents into a large bowl and stir to mix well.

2. Add lemon rind to dry ingredients and stir to combine.

3. Add blueberries to dry mix and mix through until berries are coated with dry ingredients.

4. In a separate bowl, whisk together melted butter, lemon juice, eggs and milk.

5. Pour wet ingredients into dry ingredients and fold together gently.

6. Pour mixture into lined muffin tray and bake for approx 35-40 mins or until cakes are golden brown on top and spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).

7. Leave cakes in pan for 5 minutes before removing to cool on wire rack.