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Blueberry & almond

Children and adults alike will love these fresh and fruity cupcakes, and they’ll also provide you with one of your five-a-day fruits! You can try using other berries in place of the blueberries, such as luscious raspberries.

You will need…makes about 12

 175g (6oz) unsalted butter, softened

 175g (6oz) caster (superfine) sugar

 175g (6oz) self-raising (-rising) flour

 1 tsp baking powder

 3 large eggs, beaten

 3 tbsp ground almonds

 150g (51⁄2oz) blueberries

1 Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4. Line your muffin tray (pan) with muffin cases (liners) and set to one side.

2 Place the butter, sugar, flour, baking powder and eggs in the bowl of an electric stand mixer. Beat on a slow speed and then increase the speed gradually for 2–3 minutes, or until well combined.

3 Stir in the ground almonds and blueberries.

4 Spoon the mixture evenly into the cases.

5 Bake for 18 minutes, or until risen and golden brown. Cool on a wire rack.