Ingredients
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150g of butter
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1 cup of sugar
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2 teaspoons vanilla essence
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3 eggs
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1 cup of milk
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3 teaspoons of baking powder
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2 & 1/4 cups of cake flour
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1 & 1/2 cups of fresh blueberries
Method
Preheat the oven to 180°C degrees.
Line muffin tray with cupcake holders.
In a large bowl, beat the sugar and butter until light and creamy, add the vanilla essence and eggs one at a time.
Make sure to add a tablespoon of flour with each addition of egg to prevent the mixture from splitting and beat well for about 2 minutes.
Mix half of the dry ingredients and milk and stir lightly until just combined.
Add the rest of the dry ingredients and mix lightly for 1 minute.
Lightly fold in the blueberries and spoon into the muffin pan. Bake for +/- 20 minutes or until done.
Cape Malay Cooking with Fatima Sydow