12 Serves
97 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
54 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
19 mg / 4,700 mgSodium
105 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer, then beat in the eggs one at a time.
Gently fold the dry ingredients into the wet mixture, then stir in the fresh blueberries and lemon zest.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely on a wire rack before serving.
21
g36
g53
g
